Altea, Costa Blanca
Many years of disappointing trials have left me with the understanding that all Spanish pies contain fish.
Even the falsely named vegetable pie contained more fish than a Grimsby trawlerman's welly.
And so it was with a sense of grim resignation that I handed over my one euro thirty for an unimaginatively named pastel de carne. (Meat pie)
On first inspection, it resembled a cottage pie. However I quickly discovered that the potato topping was in fact coiled up filo pastry.
How very continental.
Nestling beneath the pseudo-spud was a filling consisting of minced quadruped (I'm afraid I can't be more specific ), and bafflingly, a slice of hard boiled egg.
But, and this is the key point, the pie was COMPLETELY FISH FREE.
So shines a good deed in an otherwise cruel world.
I salute you, unknown yet innovative baker of the Costa Blanca
