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Hornazo de Salamanca
Pork, chorizo and egg pie
Hornazo de Salamanca: Easter pie packed with pork loin, chorizo, ham and egg
Salamanca's students and families picnic by the river Tormes on Lunes de Aguas, the Monday after Easter Monday, and the hornazo is what they unwrap: a golden pie with a bread-like crust, packed with layers of marinated pork loin, chorizo, cured ham and hard-boiled egg. It is eaten cold, in thick slices, and bakeries sell it all through spring. This contains pork (loin, chorizo and ham). The dough traditionally includes white wine; use water with a little lemon juice to keep it alcohol-free. Chef's tip: fry the loin slices first so they are cooked through before they go into the pie.
- Total time
- 100 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the dough
- 1 ⅛ lb strong white bread flourplus extra for dusting
- 1 tsp salt
- 2 eggs
- ½ cup olive oil
- ½ cup dry white wineor 100 ml water plus 1 tsp lemon juice
- 3 ½ tbsp lukewarm waterplus extra if needed
- 1 tsp sweet paprika
For the filling
- 14 oz marinated pork loin (lomo adobado)sliced 5 mm thick
- 1 tbsp olive oilfor frying the loin
- 7 oz cured chorizothinly sliced
- 5 ½ oz serrano hamthinly sliced
- 4 hard-boiled eggspeeled and sliced
To glaze
- 1 eggbeaten
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Method
0/7 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast, 1 tsp salt and 1 tsp sweet paprika in a bowl. Add 2 eggs, ½ cup olive oil, ½ cup dry white wine and 3 ½ tbsp lukewarm water and knead for 8 minutes into a smooth, soft, slightly oily dough. Cover and leave to rise for 1 hour, until puffy.
60 minStep 2: Heat 1 tbsp olive oil in a frying pan over a medium-high heat and fry 14 oz marinated pork loin (lomo adobado) in batches for 1–2 minutes a side, until browned and no longer pink inside (160°F). Cool completely.
10 minStep 3: Heat the oven to 350°F. Divide the dough into two pieces, one slightly larger. Roll the larger one into a 30 × 25 cm rectangle about 5 mm thick and lay it on a lined baking tray.
Step 4: Layer the filling over the dough, leaving a 2 cm border: half the loin, then 7 oz cured chorizo, 5 ½ oz serrano ham and 4 hard-boiled eggs, then the rest of the loin. A common mistake is packing the filling right to the edge, so the pie won't seal.
Step 5: Roll the second piece of dough to cover, lay it on top and fold the edges of the base over the lid, pinching to seal. Roll the scraps into thin strips and lay them in a criss-cross on top.
Step 6: Brush with 1 egg, prick the lid a few times with a fork and bake for 45–50 minutes, until deep golden and the base sounds hollow when tapped.
48 minStep 7: Cool on a rack for at least 1 hour. Serve at room temperature or cold, cut into thick slices; it keeps for 3 days in the fridge.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 29 g
- Carbs
- 42 g
- Fat
- 26 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hornazo de Salamanca take?
- About 100 minutes in total: 50 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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Perfect for:Easter