Hornazo de Salamanca: Easter Week Recipe

During Holy Week it is usual that, in many towns of Spain, different traditional dishes and sweets are made during this religious celebration. A good example is the hornazo of Salamanca.

The hornazo de Salamanca stands out for being a traditional dish typical of the regional cuisine of this wonderful city, consisting of a empanada stuffed with chorizo, pork loin, boiled egg and ham.

Do you want to learn how to prepare it also at home? Discover the necessary ingredients and steps to do it easily.

Salamanca Hornazo Recipe

The Hornazo de Salamanca is made with a bread dough similar to that of empanadas and inside it has traditional or representative ingredients of this province such as ham, chorizo, loin, and once the filling is done it is cooked in the oven.

Ingredients:

  • Half a kilo of sieved strength flour.
  • 15 grams of yeast.
  • 70 grams of lard.
  • A pinch of salt.
  • A pinch of sugar.
  • 70 ml. of sunflower oil.
  • 125 ml. of water.
  • 70 ml. of white wine.
  • One teaspoon of paprika
  • 2 eggs (one for the dough, another to brush the dough).
  • 200 grams of chorizo ​​in thin slices.
  • 300 grams of thin slices of marinated pork loin.
  • 200 grams of serrano ham not very cured, soft.
  • 3 boiled eggs cut into wheels.

Elaboration:

We put the water on the fire to heat a little. Remove from heat and when it is warm add the yeast. In a pan we put the lard on the fire to soften it.

In a bowl or bowl we put the beaten egg, the sunflower oil, the softened butter, the white wine and the teaspoon of salt, the sugar and mix well.

Then add half of the flour, paprika and stir to integrate well with all the ingredients.

Then we add the warm water with the yeast and the rest of the flour. Mix this mixture until the dough does not stick to your hands or the bowl.

We continue kneading for about 10 minutes, we stop kneading about 5 minutes and then knead for 10 more minutes.

We will leave the dough to rest so that it will light during one hour at room temperature. When we see that the dough has already grown, we work a little to take away the air.

We preheat the oven with a temperature of 200ºC for 10 minutes.

We put the eggs to cook in a saucepan with water, when the water starts to boil, we cook the eggs for 10 minutes.

Remove from heat and let the eggs cool to remove the skin. Once cold and without peel we split them into wheels.

We divide the dough into two and make two balls with it. Stretch each ball of dough with the rolling pin until it is as thin as half a centimeter thick and give it the shape you want to move, square, rectangular.

Once we have given the form, we give a few punctures with a fork in several areas so that when cooking it does not inflate.

On one of the masses that will be based on the hornazo we put the filling: the boiled eggs and the sausages, the chorizo, the loin, the ham, all well extended.

Then put on the other part of the dough with which we will cover the hornazo for and close the edges with a fork so that the filling does not come out.

Chop the dough for several areas so it does not inflate. We beat an egg and with the help of a brush, we brush all the top part of the hornazo.

We reduce the temperature of the oven to 180ºC, with heat up and down and introduce the hornazo to cook it for about 45 minutes.

We will check while it is cooking so that the top part does not get too brown.

If we notice that it is browning a lot, we open the oven and place a piece of aluminum foil over the hornazo.

Once the hornazo is cooked, carefully remove it from the oven and allow it to warm to room temperature.

Once it is warm we put it on a tray and we can present it at the table to taste it. ThemesEaster Recipes

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