Minced Lamb and Raisin Flan de Carne
Minced lamb and raisins are seasoned with warm spices and enclosed in a puff pastry crust for a savory-sweet flan de carne that draws on Andalusian cooking traditions. The combination of rich meat and dried fruit is well established in Spanish cuisine, and using store-bought puff pastry keeps the total time under an hour.
Equipment
- Large skillet
- Mixing bowls
- Rolling Pin
- 9-inch tart or pie pan
- Oven
- Whisk
- Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil extra virgin recommended for flavor
- 1 pound ground lamb try to use grass-fed for richer taste
- 1 cup yellow onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon crushed red pepper flakes optional, for a little heat
- ½ cup raisins golden preferred for sweetness
- 2 tablespoons pine nuts lightly toasted
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 sheet puff pastry thawed if frozen; use all-butter if possible
- 1 large egg beaten, for egg wash
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Add ground lamb to the skillet. Stir and break up the meat with a spatula. Cook for about 5–6 minutes until nicely browned and no longer pink.
- Stir In Spices: Cumin, cinnamon, allspice, and optional red pepper flakes. Cook for 1 minute to bloom the spices.
- Add raisins and pine nuts, mixing into the lamb mixture. Season with salt and pepper. Cook for another 2–3 minutes to soften the raisins and roast the flavors together. Remove from heat.
- Roll out the puff pastry to fit your tart or pie pan. Line the pan with the sheet, trimming excess if necessary. Dock the base with a fork to prevent puffing.
- Spoon the lamb mixture into the prepared pastry shell, spreading evenly.
- Brush the edges of the pastry with the beaten egg for a golden look once baked.
- Bake in the preheated oven for about 20–25 minutes until the pastry is puffed and deep golden brown.
- Cool for 5 minutes before slicing. This helps the filling settle and prevents soggy crust.
Notes
- Swap the lamb for ground beef or turkey for a different flavor profile.
- Add chopped fresh mint or parsley upon serving for brightness.
- If you don’t have puff pastry, pre-baked pie crusts can substitute, though texture will differ.
- Golden raisins highlight the sweetness better than dark, but either can be used.
Nutrition
Calories: 817kcalCarbohydrates: 48gProtein: 27gFat: 58gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gTrans Fat: 0.01gCholesterol: 129mgSodium: 826mgPotassium: 553mgFiber: 3gSugar: 13gVitamin A: 117IUVitamin C: 4mgCalcium: 63mgIron: 5mg
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