Cakes, Pastries & Pies > Entrees > Spain > Hornazo >
Hornazo
Spanish Meat Pie
Pastry:
1-1/4 C warm water
1 pkg. (1/4 oz. or 2-1/4 tsp.) active dry yeast
3-1/4 C all-purpose flour
1-1/2 tsp. kosher salt
Cornmeal or breadcrumbs for sprinkling
1 egg white mixed with 1 tsp. water (for brushing)
3 TBS olive oil
1/4 LB bacon, sliced into bits
2 links of morcilla (blood) sausage, cut in half crosswise
2 chorizo sausage links, cut in half crosswise
2 hard-cooked eggs, shelled
In a bowl, mix together 1/4 cup warm water with the yeast. In another bowl, mix together the flour and salt; add yeast mixture with remaining water. Mix with a wooden spoon until combined; turn out on a floured, flat work surface. Knead dough for about ten minutes, adding more flour if necessary. Place dough in a bowl greased with olive oil; roll dough in the oil and cover with a towel. Allow to rise in a dark, warm place for about three hours or until doubled in size. In a skillet, sauté bacon and drain on paper towels; reserve fat and crispy bits. Cook sausages; add grease to reserved bacon fat. Allow to cool.
Punch down dough on a floured, flat work surface; add a few tablespoons of bacon fat and crispy bacon bits to the dough. Knead, adding more flour if necessary. Shape dough into a ball; make slits in the dough with a knife. Push sausage pieces and hard-cooked eggs into slits; pinch dough to seal openings around sausages and eggs. Place dough pinched-side down on a baking sheet sprinkled with cornmeal. Flatten dough slightly; allow to rise in a dark, warm place for about one hour or until doubled in size. Place baking sheet on top rack in a 450-degree F oven; place a pan of water on bottom shelf underneath baking sheet. Bake for about five minutes. Remove baking sheet from oven; mix egg white with one teaspoon of water and brush on bread. Continue baking for about fifteen minutes, or until outside is well-browned. Allow to cool slightly before slicing and serving.
History Note: Hornazo is made year-round in Spain, but is traditionally served on "Monday of the Waters" (Lunes de Aguas) during Lent. According to legend, prostitutes were forced to remain on the opposite banks of the Tormes River in Salamanca so as not to tempt the men. They were allowed to return on Lunes de Aguas, when they were given Hornazo. The term "Aguas" is similar to enagua ("petticoat").
*Hornazo image (C) Juan Fernandez (2008). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
