Hornazo de Salamanca

2013-10-14
  • Servings : 1
  • Prep Time : 2:0 h
  • Cook Time : 0m
  • Ready In : 3:0 h

Charo sent us a gluten-free recipe for our competition. As you know, together with the Associació de Celíacs de Catalunya, we’re celebrating the association’s Festa del Celíac in a very special way, with the Gluten-Free Delicacies competition . This is a chance for celiacs to show us that their condition doesn’t mean no more delicacies to eat.

Ingredients

  • For the dough:
  • 2.5g salt.
  • 20g pressed yeast.
  • 25g oil.
  • 500g bread flour.
  • 250-300g water.
  • For the filling:
  • 2 hard-boiled eggs.
  • 200g gluten-free marinated pork fillets.
  • 150g chorizo.
  • 100g bacon.

Method

Step 1

With the ingredients for the dough, make a bread dough, leave it to stand for 15-20 minutes and then divide it in half.

Step 2

Roll one of the lumps out to a thickness of 0.5cm, making it as round as possible, and lay it on a lightly greased oven sheet.

Step 3

Place the marinated pork fillets, chorizo, chopped bacon and sliced hard-boiled eggs on top (these ingredients can be used “raw” or lightly fried).

Step 4

Brush water on the edges of the dough and cover with the rest of the dough after rolling it out in the same way. Press round the edges of the dough so that it sticks and press with the end of a fork, cutting off any surplus dough if necessary.

Step 5

Brush beaten egg over the whole thing and bake it in the oven at 180º for about 30 - 45 minutes, until the surface is golden in colour. It’s a good idea to prick it to stop it bursting.

Step 6

Take out and allow to cool.

 

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