Hornazo, Spanish Meat Pie - This is a type of meat pie and the name comes from the word ‘horno’ which means oven, this recipe originates from Salamanca, and is traditionally made and eaten at Easter (Semana Santa), specifically on Easter Monday, but would make a great treat for the family any time of year.
There are many different variations of this recipe, such as those using minced beef and pork(see below), black pudding and cooked ham and even a vegetarian version (see below).
In a Spanish household this bread should catch everyone's eye at the table, so have fun, and decorate the bread with a lattice top or any other shapes you fancy or garnish with grapes.
For the bread
60 ml whole milk (or water)
25 g fresh yeast, or 8 grams dry yeast
1 tsp sugar
300 g flour
1 tsp salt
10 g sweet paprika
2 eggs, used separately
30 g lard at room temperature
40 ml white wine
10 ml olive oil
For the filling
8 thin slices of lomo (pork loin)
6 fresh chorizo sausages or sliced, dry-cured chorizo
6 fresh longaniza sausages
8-10 slices of jamón serrano or jamón ibérico
2-3 hard boiled eggs, sliced (optional)
Hornazo, Spanish Meat Pie
Warm the milk (or water) slightly and mix in the sugar and the yeast. If using fresh yeast, break it apart in the milk; if using dry yeast stir it to break up any clumps. Set aside.
In a large bowl sift together the flour, salt and paprika. Make a well in the centre of the flour and add one egg, lard, wine, olive oil and yeast mixture.
Start mixing together with a fork, gradually incorporating the flour into the liquid. When the dough becomes too thick to mix with the fork, use your hands to blend the ingredients together. (or use an electric mixer with a dough hook.) The dough should be firm, elastic and not sticky.
Let the dough rest in a covered bowl in a warm area of your kitchen away from drafts— or warm the oven slightly for about 5 min and then turn it off and let the dough rise there. The dough should double in size in 30 minutes to an hour.
While the dough is rising, cook the chorizo and Longaniza and set aside to cool. Once cooled cut them in half lengthwise. You can also cook the Lomo before adding it to the dough, but it is not really necessary.
When your dough is ready, punch it down and divide in half. Place one half back in the bowl and cover. Roll the other half out on a lightly floured surface into a rectangle of approximately 34 x 26 cm. Trim any excess dough and reserve for decorating. Gently place the dough on a baking sheet lined with parchment paper.
Preheat oven to 200ºc
Lay the meats onto the dough, leaving a 2-3 cm border. First place on the lomo, then layer the jamón on top, followed by the longaniza and chorizo together in the third layer. Top with sliced, hard boiled egg.
Roll out the second ball of dough to the same size, trim any excess dough and set aside.
Brush some water around the edges of the base dough, then put the top layer in place. Press the edges of the top dough gently into the edges of the bottom dough.
To decorate, roll out your dough scraps and trim into long strips. Place them on top in any pattern you fancy.
Once decorated, fold the edges of the dough over and press with a fork to seal. Brush the top with egg wash and then poke a few holes in the top dough to allow the steam to escape.
Bake in the oven for 25-30 minutes.
Remove from oven, slice and serve warm.
Or try this filling
200 g ground meat (half beef, half pork)
200 g chorizo
4 Hard boiled eggs
1 garlic clove
1 tablespoon chopped parsley
Or try this vegetarian filling, sauteing these ingredients, before adding placing on the dough
1 cup spinach leaves
1 cup mushrooms, sliced
1 cup cherry tomatoes, sliced
2 teaspoon olive oil
salt and pepper
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If you love meat and cheese then this Traditional Spanish Cachopo Recipe is definitely one for you to try.
What is Cachopo? - This is a traditional dish originally from Asturias in Norther Spain, but it can be found served in many other areas. Cachopo is similar to San Jacobos or cordon bleu; both are stuffed and breaded, usually with ham and cheese, the cachopo is also a kind of San Jacobo, but is much larger, a single Cachopo can serve two people. Unlike cordon bleu and San Jacobo a Cachopo is prepared with beef.
There are many different cachopo recipes, with multiple fillings; there are even some stuffed with seafood, mushrooms, peppers, vegetables, and so on, so try some different variations, to find your favourite, the recipe below is for a traditional Cachopo.
The Cabrales cheese sauce is perfect with the cachopo but is also perfect served over any steak or just over French Fries.
INGREDIENTS - SERVES 4
8 beef fillets (between 100 – 120 g very thin slices)
4 slices of serrano ham
8 slices of cheese (any that will melt well)
Salt and Pepper
100 g of Plain flour
2 large eggs
200 g of bread crumbs
Remove the beef from the fridge, 2 hours before starting to prepare the Cachopo. If the fillets are not very thin, pound them with a kitchen mallet to tenderise, flatten and thin them. This will make the meat easier to handle, batter and fry. Season to taste.
Get three different plates ready, one with the flour, one for the eggs, (which should be beaten) and the last for the bread crumbs.
Take two fillets that are more or less the same size to form a cachopo, begin to add the fillings. On one, add a slice of serrano ham and a slice of cheese, if you like a lot of cheese, you can use several slices to make more layers.
Cover with the other fillet, pressing the edges well so that the meat sticks together and the stuffing does not come out. Repeat with the other fillets.
Dip them first in the flour, then in egg and finally the bread crumbs. It is very important to do it in that order as the flour helps the egg to adhere, while the egg works as glue for the bread crumbs. If your Cachopo are coming apart, use toothpicks to help keep them together.
In a frying pan, on a medium-hight heat, heat a good amount of oil, this needs to be enough, so that the surface of each cachopo is well covered. - be careful not to burn the oil as this would cause the cachopo to be cooked on the outside and raw on the inside.
Add the cachopos, cook for about two minutes on each side or until they are a golden colour. If it’s not possible to do them in a single batch, ensure to remove any breadcrumbs that are floating, in the oil, so that it does not stick to the next batch of cachopos.
Remove the cachopos from the oil with a slotted spoon, set aside on paper towels to remove excess oil.
Serve with French Fries, Piquillo peppers are also the perfect addition, you can eat them as a garnish or even use them as part of the stuffing. And the sauces? Cachopo is usually served with Cabrales cheese sauce, but also with caramelized onion and even with roasted or steamed vegetables.
Cabralas cheese Sauce - Spanish Blue Cheese Sauce
50 gr (5 oz) Cabrales cheese
200 ml (7 fl oz) whipping cream
1 tbsp butter
Salt and pepper
In a small saucepan, put 1 tablespoon of butter and heat over medium heat. When melted, pour the cream and keep cooking, but do not let it boil.
Cut or crumble the cheese into small pieces. Add the cheese to the cream and reduce heat to low. With a whisk, stir well while the cheese is melting, to mix well the ingredients.
Reduce the sauce for about 15 minutes on a low heat so that it gets thicker. Stir often to prevent sticking.
Season with salt and pepper to taste.
Remove from heat.
Strain the sauce with a mesh strainer stirring the mixture with the aid of a spoon. When you have all the lumps inside the strainer, press them against it with the spoon to dissolve them.
Put the sauce back on heat to warm it up again and mix well all the ingredients.
Remove from heat and set aside.
Serve hot over meat or French fries.
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A simple and very economical and tasty dish, the first Spanish Potato Soup Recipe originates from Extremadura, in the region La Vera. Serve this soup with a bottle of Spanish red wine, for the real taste of Spain.
The real flavour of this soup comes from the sweet smoked Spanish Paprika, you can add other herbs and spices if you like, but keeping it simple, is what makes this soup so special.
The second recipe is even easier and has a wonderful taste of chorizo.
120 ml extra virgin olive oil
5 cloves garlic
2 1 kg potatoes, new potatoes work well in this recipe. You want to use potatoes that , as they hold their shape better, but any will do.
2 red bell peppers
2 tsp sweet smoked Spanish paprika (4.50 grams)
1 litre water
2 bay leaves
1 baguette, a day old baguette or bread works best.
Salt and pepper
handful fresh parsley
In a pan heat 60 ml extra virgin olive oil over a medium heat.
Roughly chop the onion and thinly slice the garlic, add to the pan with the hot olive oil, cook for about 5 minutes.
Peel and cut the potatoes into thin slices and the red peppers into strips, add to the garlic and onions. mix together and cook for 5 minutes, then add in the paprika and season generously with sea salt and black pepper, quickly mix together, then add in the water, enough to cover the ingredients add the bay leaves, turn the heat to high.
Once the water comes to a boil, place a lid on the pan and lower to a low-medium heat
Simmer the soup for about 15 minutes or until the potatoes are fully cooked, remove the pan from the heat.
While the soup is simmering, heat a frying pan on a medium heat and add 60 ml, extra virgin olive oil
Cut the baguette into 1/2 inch (1.25 cm) thick slices, add the slices into the pan with the hot olive oil, all in a single layer, fry for 3 minutes per side or until golden, then set aside
Add the fried slices of baguette into shallow bowls, in a single layer, top off with the potato soup and garnish with fresh parsley, serve at once, enjoy.
Some Spanish households/restaurants will serve the sliced bread on top of the soup, but top or bottom the bead soaks up all the flavour.
Spanish Potato Soup Recipes
Spanish Potato Soup 2
500 gr. potatoes, peeled and sliced
1 small chorizo cut into pieces
I onion, chopped
1 litre vegetable stock
1 celery stalk, sliced
Salt and pepper to taste
Grated cheese (optional)
In a large saucepan pour in the vegetable stock, add the potatoes, celery and onion, cook for 15 - 20 minutes, add the chopped chorizo, cook for a further 10 minutes, then remove the pieces of chorizo.
Remove from the heat, blend until smooth.
Serve pipping hot, sprinkled with small pieces of chopped chorizo and grated cheese.
Where Does Spanish Paprika or Pimentón Come From?
Paprika is made from ground, dried red chile peppers originally from the Americas. So important is paprika to Spanish cooking and so demanding are the Spanish of quality paprikas that there are Denominations of Origin (D.O.) for paprika. One of the D.O. is located in Murcia. The other and more famous is La Vera, which is located in Cáceres, Extremadura, southwest of Madrid. Both of these areas are warm and dry in the summer, which makes them perfect for growing peppers.
It is said that Christopher Columbus brought paprika back to Spain during his second voyage and served it to Ferdinand and Isabella in Extremadura and even though it was a bit hot and spicy for the king and queen, the monks of the monastery in Guadalupe passed it along to other brothers and it was spread from Extremadura all over Spain.
What Are the Types of Spanish Paprika?
There are several different types of Spanish paprika, made from different kinds of peppers.
Pimentón Dulce or Sweet Paprika: Round red peppers make this mild, light orange paprika.
Pimentón Agridulce or Medium Hot Paprika: Longer, dark red pepper make a medium-hot paprika.
Pimentón Picante or Hot Paprika: Made from any of several different types of long red peppers.
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Spanish Oxtail stew Recipe, known as rabo de toro estofado or bulls tail stew) is one of Spain’s most typical dishes, rabo de toro is a delicious slow cooked meal worth trying, and perfect for the winter months. Serve with chips, mash or rice, or just some fresh crusty bread.
Ingredients - Serves 4
Flour to coat
1 large onion
1 red bell pepper
4 garlic cloves
2 bay leaves
2 thyme sprigs
3 cups (700ml) red wine, use a good table wine such as Spanish Rioja or Tempranillo.
Salt and black ground pepper (to taste)
5 tablespoons extra virgin olive oil
Spanish Oxtail Stew Recipe
When buying the meat, ask for it to be cut into pieces so, otherwise cut it into large cubes. Season the meat with salt, pepper and coat them in flour. ( Dusting the oxtail with flour will help build a thick and delicious sauce, but you can be omited if you prefer)
Heat a large saucepan with 3 or 4 tablespoons of extra virgin olive oil. Once it is hot, add the oxtail pieces. Cook them until they get a golden colour all over. Remove and set aside.
In the same oil, you used to brown the meat, fry the vegetables. If the oil has traces of flour, then discard it and use a new oil. When the oil is hot, add the vegetables starting with the onion and the finely chopped garlic. Cook for 5 minutes then add the diced pepper and carrots. Cook for 10 minutes, stirring occasionally.
Add the chopped leek, bay leaves, and sprigs of thyme to the pan and fry the vegetables for another 10 minutes.
Peel the tomatoes and then add them to the sauce in small pieces. Season with salt and cook for 15 minutes.
Add the red wine and the meat, cook over medium-high heat, with the pot uncovered, for 10 minutes. Cover the pot and lower the stove fire. Let the stew cook for 3 hours over low heat, check to see if it is falling away from the bone. It may need another hour or so if the meat is very tough.
Once the meat is tender enough, remove the meat and then puree the sauce with a hand blender (not necessary but nice)
Place the meat back in the pot with the sauce already prepared until serving time. Serve the meat pouring the sauce on top.
This recipe is also perfect to use in a slow cooker.
Serve with chips, mash, rice or just fresh crusty bread.
Storage - Cool to room temperature and store it in the fridge for up to 5 days.
Freeze it for up to 15 days, but make sure to let it thaw overnight before consuming it.
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