Hornazo, Spanish Meat Pie
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.
INGREDIENTS
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
METHOD
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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