Hornazo salmantino, pork empanada to celebrate the end of Easter Week
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Total: 3 h 15 min Diners: 8
Every reader who is immersed in these lines is aware of the typical and restrained fasting in Spain during Lent. The recipe books are invaded by countless recipes for cod and beware of anyone who dares to eat meat on a Friday. Okay, fine; surely nothing will happen to him, but in the time of Philip II he ran the risk of being banished. So it happened in Salamanca, city that due to its lustful situation, suffered the wrath of the mentioned monarch, promulgating an edict that prohibited the carnal commerce (gastronomic or not) during the Holy Week. Therefore, during these dates, the prostitutes (and I imagine that the butchers and charcutiers) suffered a temporary banishment to the other side of the Tormes.
Finished the Holy Week, the Salmantinos were idle and waited for them to cross the river to organize a great party in which the meat was the protagonist. For this reason the hornazo was invented, a sinful recipe par excellence, and the Monday of Waters, a very famous university party in the city.
The hornazo, meanwhile, is one of the elaborations that best reflect what the end of the fast means and, equally, is one of the products that best reflect what the Castilian pantry is: loin, chorizo, ham, bacon and, in most cases, hard-boiled egg are the foods that serve as filling for a juicy and spectacular bread dough. An empanada but 100% pork, a Castilian empanada that is a radical departure from Galician empanadas or American empanadas.
It could be said that this is the supreme sandwich. A jewel in the crown made to sin and enjoy between big chunks of chacinas. Today it is still one of the most popular foods throughout Castilla y León, thanks, among other things, to all those men and women of the Middle Ages who had such good ideas to brighten up the hungriest days; and to all those current innkeepers who day by day struggle to perpetuate such delicious medieval traditions.
It is worth mentioning that, for example, in Alba de Tormes a traditional hornazo is made, but with a sweet coating made from eggs, sugar, milk and lemon. Another example that, when it comes to cooking, the only limit that exists is the imagination.
How to make hornazo salmantino
Ingredients
For the dough
. Wheat flour, 400 g Tingo wine, 65 ml Water, 65 ml Dry baker’s yeast, 6 g Eggs L, 2 pcs Extra virgin olive oil, 80 ml Salt, 10 g Sweet paprika, 1/2 teaspoon Turmeric, a pinch
For the filling
. Extra virgin olive oil, 1 tablespoon La Vera sweet paprika, 2 teaspoons Oregano, 1/2 teaspoon Thyme 1/2 teaspoon Salt, 1 pinch Ground black pepper, 1/2 teaspoon Garlic powder, 1 teaspoon Iberian pork fillet (or loin), 400 g Thinly sliced premium quality chorizo, 90 g Eggs, 4 pcs + 1 pc (for painting) Sliced acorn-fed ham, 100 g
Step 1
Mix all the ingredients of the dough in a large bowl with the help of a spoon. When we see that with the spoon can not, introduce clean hands and mix until everything is integrated and acquires a homogeneous texture. It is necessary to knead well so that the dough is thin and silky, it will stick to the hands but we should not add much more flour. Oil a bowl and leave the ball well sealed to ferment, covered with plastic wrap. Let it rest in the same bowl, covered, for a couple of hours until it doubles in size.
Step 2
While the dough is fermenting, cook 4 eggs for 10 minutes. After time, remove to water and ice to cut cooking. Peel and cut into quarters.
Step 3
On the other hand, mix the marinade ingredients until you get a thick sauce. Introduce the sliced pork pieces (although it is traditional to use loin, and can be used already marinated) and smear well so that they are completely seasoned (they can be left overnight in the refrigerator).
Step 4
When the dough has risen, pour it on a piece of greaseproof paper previously floured and spread it with your hands. If we see that the dough sticks, we can add a little more flour, but always be careful not to overdo it.
Step 5
When the dough is stretched, fill with a layer of good, thinly sliced chorizo, the marinated secreto fillets, the hard-boiled egg cut into quarters and some slices of a large acorn-fed ham. We could also add some bacon. Place all the ingredients on one of the halves, leaving one free so that you can then fold and enclose everything.
Step 6
Close the dough, sealing it well and cut off the excess. Brush with egg and bake at 180 ºC for 40 minutes.
Step 7.
