Tapa Recipe: Morcilla and Goat Cheese Pie

June 27, 2012 By: erik Category: Food, Photos, Recipes, Spain 570 views

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Morcilla and Goat Cheese PieIf you asked me to list my top five favorite foods or beverages to consume in Spain, morcilla, goat cheese and red wine would make the list for sure. Morcilla is a spicy blood sausage. There are many types of blood sausage all called morcilla, but the most common and best is morcilla de León or morcilla de Burgos, which consists of pig meat, pig blood, pig lard, rice, onion and spices stuffed into pig intestine. The blood makes it jet black.

Recently, my wife came across a recipe for individual serving pies containing morcilla, red wine and goat cheese. When she mentioned it to me, I darted out to the store to buy the ingredients. Last Sunday, we made them. Needless to say, they were quite rich. Here’s the recipe:

Morcilla and Goat Cheese Pie

Single serving tapas with Spanish blood sausage, caramelized onions, red wine and goat cheese inside a crispy pastry shell.
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Morcilla and Goat Cheese Pie

Prep time:
Cook time:
Total time:
Yield: 6 pies
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Serving size: 1 pie
Calories per serving: 720
Fat per serving: 50 g

Ingredients

  • pastry dough (500 grams)
  • 1 morcilla sausage (200 grams)
  • 1 small onion
  • 2 tablespoons of sugar
  • a glass of red wine (100 mL)
  • 6 slices of goat cheese, bûche style (300 grams)
  • 1 egg yolk

Morcilla and Goat Cheese Pie - Ingredients

Instructions

1. Chop up the onions very finely.

Morcilla and Goat Cheese Pie - Chopped Onions

2. Sauté the onions very slowly (20 minutes) at low heat until they become soft and translucent. You can speed up this step with more heat if you are in a hurry.

Morcilla and Goat Cheese Pie - Caramelizing Onions

3. Add the wine and sugar. Let simmer until most of the wine has evaporated.

Morcilla and Goat Cheese Pie - Wine and Onions

4. Peel the skin off the morcilla and break it up into the frying pan.

Morcilla and Goat Cheese Pie - Morcilla, Wine and Onions

5. Preheat the oven to 190° C (375° F).

6. Press the pastry dough with a rolling pin until you have 12 squares (12 cm x 12 cm, 5″ x 5″). You could make circles, too, if you like, but you know what they say about the shape of pies:

π r ²

7. Put down a layer of the morcilla and onions.

Morcilla and Goat Cheese Pie - Morcilla Filling

8. Trim the outer part of the cheese off, and place on top of the meat (the photo shows the untrimmed cheese, but I recommend trimming).

Morcilla and Goat Cheese Pie - Cheese Added

9. Fold over, or place another square on top, and press around the border with a fork.

Morcilla and Goat Cheese Pie - Pastry

10. Place the pies on a sheet of parchment paper on an oven tray.

11. With a pastry brush, lightly paint the top of each pie with egg yolk.

Morcilla and Goat Cheese Pie - In Oven

12. Bake for 20 minutes at 190° C (375° F).

Morcilla and Goat Cheese Pie - Done

Morcilla and Goat Cheese Pie

Conclusion

As with many things in life, there are times in cooking in which ingredients come together to form something far superior to the sum of the individual parts. The converse is also true; there are times in which a combination of wonderful things is actually worse than the items taken separately. It saddens me greatly to report that this recipe is one of the latter instances. These little pies are delicious – are quite rich and filling – but if you gave me the option between one of these pies or a piece of morcilla, a piece of goat cheese, and some bread, I’d rather consume them separately. Both morcilla and goat cheese have very strong flavors, and they end up muffling each other when eaten together.

Still, if you’ve got a hankering for pig blood and want to impress your friends at a party with some very Spanish tapas, these pies are just what you need!

 
  • JoshAGrady

    I almost wish I hadn’t read the second to last paragraph. Those guys look so tasty that I was having a salivatory experience just imagining them. Now, after your critique, I’ll probably never have the heart to actually try and make ‘em.

    When I get a hankering for pig blood, and it does happen from time to time, I go all out, and order a tapa of sangre encebollada.

    Without wishing to downplay the merits of the rice morcilla, you really shouldn’t claim that it’s the best until you’ve tried the morcilla de higado made in the town of Coripe in southern Seville. Now that’s a morcilla!

    Keep the recipies coming!

  • http://twitter.com/simon1972 simon1972

    I still want to try them. You will make them for me when I come to visit.