Hornazo de Priego: recipe for Easter

The hornazo It is typical of many areas of Spain and according to the area where it comes from, it is made in one way or another. There are sweet hornazos and also salty hornazos as we present in this recipe.

The hornazos we present on this occasion and from which we provide the recipes are to elaborate the hornazo de Priego, extremely traditional of Cordoba that is enjoyed especially during the days of Holy Week.

In Priego the hornazo is prepared to eat it on Good Friday on the ascent to Calvary after receiving the blessing, also that day in Priego milk sticks are elaborated and tasted on the ascent to Calvary.

It is a dough that is given the shape of a chicken and that inside it has a boiled or hard egg. Another traditional dish that day in Priego are the Easter meatballs.

The hornazo of Salamanca is prepared to taste it eight days after Monday of Easter, this Monday is known as Monday of waters and comes to represent that it ends with the time of abstinence and recollection that takes place during the days of the week Santa until next Holy Week.

Recipe of Hornazo de Priego

The hornazo of Priego is simple to elaborate and because of its fun way it is a recipe in which the smallest of the house can participate and have a fun and entertaining moment with the kids.

Ingredients:

350 grams of simple sifted wheat flour.
300 ml. of warm water.
2 tablespoons mild olive oil or sunflower oil.
A teaspoon of salt.
A hard boiled egg (for each hornazo) with these amounts 4 hard boiled eggs.
Some balls of black pepper in grain (to form the eyes of the hen).
Some strips of red pepper (to form the crest of the chicken), or a piece of red cloth, or red tissue paper.

With these amounts we will get 4 hornazos (chicken).

Elaboration:

In a saucepan with water to the fire we put to cook the hard eggs. Once the water starts to boil, we cook the eggs for 10 minutes.
Turn off the heat, drain the water and let the hard-boiled eggs cool. In a bowl or bowl we put the sifted flour.
We pour over the flour, warm water, oil, salt and mix well with a spatula or wooden spoon.
When we notice that we can not go around with the spatula, we begin to work the dough with our hands. Knead until the dough is removed from the hands and bowl.
Let the dough rest for a while, about 20 minutes. We cut the dough into small portions and we form the basis for the hens.
For the base we make circles with the mass of about 10 centimeters. Then we put the hard egg in the center of the dough.
We take another piece of circle of dough and give it the shape of a chicken, that circle of dough is placed on the base, leaving a little hard egg exposed, sticking out of the back of the chicken.
With two other pieces of dough we form the wings. We seal the dough on all sides with the help of a fork. We put two balls of black pepper to form the eyes of the hen.
We take a piece of red pepper and form the crest. We do the same with the rest of the dough and form the other chickens.
We preheat the oven with a temperature of 200ºC with heat up and down for 10 minutes.
Once preheated, we lower the heat of the oven to 180ºC, introduce the hens (hornazos) we have formed in the oven and cook them for 30 minutes, until golden brown.
If we see that they brown before, we take them out. We remove the hornazos from the oven, and let them cool to room temperature. Once cold, we can eat them.

As we have said before, hornazo de Priego was traditionally prepared to taste it on the rise to Calvary.

Living in other parts of the geography and we can not enjoy that special moment in Priego I think it's a good idea to prepare these little hens (hornazos) with the kids of the house, put them in a basket and also enjoy a picnic I think it's an ideal appetizer.

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