En una sartén grande, con aceite, se sofríen las cebollas ralladas y antes de que tomen color se añaden los tomates rallados ( Se puede sustituir por una lata mediana de tomate triturado o en dados).
A los 10 minutos añadir las dos clases de carne (en este caso ha sido 400 g de carne de ternera).
Se remueve todo muy bien y cuando la carne cambie de color se añaden las aceitunas, bien escurridas y troceadas, el pimiento en cortado en tiras y los huevos duros en rodajas.
Se adereza con sal, orégano y pimienta. Dejar cocer a fuego lento 10 minutos.
Esperar a que enfríe un poco.
En una bandeja de horno y con papel especial para éste, colocar una lámina de hojaldre y rellenar.
Tapar el pastel con la otra lámina. Sellarlo y con un tenedor picarle para que no suba demasiado.
Untarle con la yema de huevo para que coja color.
Meter en el horno previamente caliente unos 30 minutos aproximadamente a 180- 200 grados por los dos lados.
Se puede comer templado o frío.
Si sobra relleno se puede usar para rellenar unas empanadillas y freírlas o meter en el horno.
Si puede utilizar una lámina de hojaldre con la mitad del relleno y congelar para hacer otro día otro pastel.
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