Meatloaf with pesto

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Meatloaf with pesto.

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Meatloaf with pesto mediterraneo

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Ingredients

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1 pot of Pesto Mediterraneo
1 calf cheek
1 glass of Pedro Ximenez
1 glass of chicken broth
Flour to coat the cheek pieces
2 puff pastry sheets

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Preparation

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Cut the cheeks into not very large pieces, season them and coat in flour removing the excess.
In a pan with a little oil we brown the pieces, take them to a dish and reserve. Add the glass of Pedro Ximenez to the pan and we turn with a wooden spoon to remove the juices that have been left from the meat.
In a large saucepan add the Pesto Mediterraneo, the chunks of the cheek, the Pedro Ximenez from the pan, the chicken broth, add the salt and let it simmer for 3 or 4 hours, or in an express pot (that's what I did) ) about 30 minutes.
In a glass bowl we put a base of puff pastry and fill with the pesto and chunks of cheek. Then cover with another sheet of puff pastry and place in the preheated oven at 220 º until the puff pastry is browned.

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