Veal and Potato Pastel

Ingredients

• 500 g potatoes
• salt
• 3 egg yolks
• 100 g butter
• lard (manteca de cerdo)
• ground veal
• jamón (cured ham)
• truffles
• béchamel sauce or tomato sauce

Instructions

1. Boil the potatoes in salted water until tender. Drain and peel them, then mash thoroughly in a mortar. Mix the mashed potatoes with the egg yolks and butter.
2. Heat the lard (pork fat) in a pan and cook the forcemeat made of ground veal, jamón (cured ham), and truffles until golden. Grease a smooth mold with lard and line the bottom and sides with the potato mixture. Arrange the forcemeat and potato in alternating layers, ensuring the final layer is potato. Once the mold is full, place it in the oven.
3. When the pastel is golden brown, remove it from the oven and turn it out onto a serving dish. Serve it covered with béchamel sauce or tomato sauce.