Hornazo from Salamanca

Ingredients

• 500 g wheat flour
• 100 g lard
• 200 ml water
• 200 g pork loin
• 200 g chorizo
• 4 hard-boiled eggs
• 1 beaten egg
• Salt

Step-by-step preparation

1. In a bowl, mix the flour with the lard and a pinch of salt.
2. Add the water gradually and knead until you have a smooth dough.
3. Let the dough rest for 30 minutes.
4. Preheat the oven to 200 °C.
5. Roll out the dough with a rolling pin to about 1 cm thick.
6. Place the pork loin and chorizo in the center of the dough, leaving a 2–3 cm border.
7. Place the hard-boiled eggs on top of the meat.
8. Fold the edges of the dough toward the center to form a rim.
9. Brush the edges with beaten egg.
10. Bake for 40–50 minutes, until the hornazo is golden.
11. Let it cool before cutting into portions.