The Hornazo is one of the most traditional dish of Salamanca. On Monday of the Waters (Lunes de Aguas), which is the following Monday after Easter Monday, people usually have a picnic in the fields and they eat this typical meat pie. The tradition dates back to XVI century, when it was celebrated one of the most original and curious event of Salamanca. At that time, King Felipe II ordered that during Lent period all the prostitutes of the town were sent out from Salamanca and they had to be isolated on the other side of the River Tormes. They were obliged to stay there up to Monday of the Waters. On this day, students used to celebrate their return in the city. For this occasion, students welcomed them on the bank of the river and eating Hornazo was a part of the ancient celebration.
Hornazo is a salty, oven-baked pie, stuffed with ham, sausage, pork loin and cooked egg. The pie includes some of the basic elements of the traditional gastronomy of Salamanca: chorizo (spiced sausage), lomo ibérico (pork loin) and jamón (ham). Here are some advice to cook this traditional dish from Salamanca.
Ingredients
1 Kg. flour
20 g yeast
150 g chorizo
100 g serrano ham
100 g pork loin
2 eggs
Water
Butter
Salt
Prepare the dough by mixing the yeast with a half cup of warm water and one cup of flour.
Knead the dough into a round shape. Set the dough aside covered by a towel until the dough has doubled in size and fermented. While waiting for the dough to rise, boil one egg and remove the skin of the chorizo and salchichon and slice both. Place the slices of chorizo and ham in a skillet to fry for a short time. Slice the pork and then cut the slices in half. Place half of the dough on a tray and spread the chorizo, salchichon, ham, and pork around on top. Peel and slice the boiled egg and add the slices. Cover everything with the other half of the dough and connect the dough together. Beat an egg and spread it over the surface of the dough. Bake about 30 minutes, until golden brown. Preheat the oven to a temperature of 130° and let the dough in the oven for abot 30 minutes. Let cool before serving.