Hornazo-Spanish Easter Pie
Hornazo is a Spanish Easter pie typically made with flour and yeast and traditionally stuffed with chorizo and hard boiled eggs. Often known as Harnazo de Salamanca this pie is made in many versions in the Salamanca provinces of Spain.I tried making this popular meat pie and replaced the filling with vegetable to suit our palate. The bread turned out really soft and delicious and is loved by each of us.
The dark patches in the centre of the pie on the were because I forgot to take it out from the oven when it was baked. It was weekday the afternoon when I baked the pie and almost time to pick my daughter from school. I was in a hurry and after turning off the oven I totally forgot to take it out. I was glad that it did not ruin the bread from inside and it was only the top that was a little dark.
After baking cookies for the first week it’s going t be Savoury bakes this week. In case you want to look up here is what I did last week.
Blogging Marathon#75 Week 2/Day 8
Sub Theme– Savory Bakes
Dish– Hornazo Pie
4 cups strong white bread flour
1 sachet active dried yeast
1 teaspoon salt
1 cup water
1 cup spinach leaves
1 cup mushrooms, sliced
1 cup cherry tomatoes, sliced
2 teaspoon olive oil
milk to brush
In a mixing bowl sift together flour, salt and stir in dried yeast.
Melt butter in a saucepan and add water. Once the water is warm enough pour this warm water over the flour.
Mix with wooden spoon until the flour makes a dough.
Transfer the dough onto a flour-dusted the work surface and knead it for about 10 minutes.
Place the dough into an oiled bowl and let it rest in a warm place to rise for about 1 hours.
Meanwhile sauteing the spinach, mushrooms and tomatoes in olive oil. Season with salt and pepper and set aside.
Once risen divide the dough into two parts keeping a little portion out for the criss-cross pattern.
Preheat the oven to 200 °F and line a baking sheet with parchment paper.
Roll out one part of the dough into a 20 cm x 40 cm recatngle . Brush the edges with water and place it onto the prepared baking sheet.
Spoon a nice layer of the vegetables stuffing into the rectangle leaving a 2 cm border.
Cover with the second piece of dough folded into the same sized rectangle. Press the edges to seal completely.
Roll the remaining dough into thin sheet and make a criss-cross pattern on the bread.
Brush the bread with milk ad let it rest for anther 30 minutes covered with kitchen towel.
Bake in preheated oven for about 35 minutes or until brown and sounds hollow when tapped.
Remove from oven, slice and serve warm.
Serves-6 Baking time- 35 minutes