Hornazo is a Spanish meat pie eaten in the provinces of Salamanca and Ávila. It is made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs.
In Salamanca, it is traditionally eaten in the field during the “Monday of the Waters” (Lunes de Aguas) festival. The name of this unique festival supposedly comes from a twisting of the word “enagua,” or petticoat, which the prostitutes of the town used to wear under their dresses. During Lent, tradition tells us that the prostitutes of the town were sent to the other side of the Tormes River, so that the men of the town were not distracted during the religious observances. On the Monday of the Waters, the students of the town threw a party on the banks of the river to celebrate the return of the women, and ate hornazo as part of the celebration.
Hornazo in other parts of Spain
In other places in the country there are dishes similar to hornazo that contain hard-boiled eggs as a primary ingredient. In some parts of Spain a bollo de hornazo is a sweet and dry bread which is decorated with hard-boiled eggs. These dishes are also traditionally consumed in and around Easter. This may be because long ago, eggs were considered a sort of meat, and were therefore prohibited during Lent, a fact that did not stop the chickens from laying eggs. The eggs were preserved by hard-boiling them, and then used for cooking in dishes like hornazo. From this tradition it is probable that Easter eggs came into being, but their exact origins are unknown.
- 7 g yeast sachet
- 2 tsp caster sugar
- 500 g (3⅓ cups) plain flour
- 100 ml dry white wine
- 50 ml extra virgin olive oil
- 25 g lard
- 300 g fresh chorizo, thinly sliced
- 250 g streaky bacon, rind removed
- 5 eggs, hard-boiled, thinly sliced
- 1 egg, extra, lightly beaten
- Place yeast, sugar and 2 tablespoons of water in a small bowl and stir until dissolved. Add 1 tablespoon flour and stir to combine. Set aside in a warm, draught-free place for 5 minutes or until mixture bubbles.
- Place remaining 485 g flour and 1 tablespoon of salt in the bowl of an electric mixer fitted with a dough hook. Add yeast mixture, wine, olive oil, lard and 200 ml water, and knead for 9 minutes or until dough is smooth and quite sticky; add extra flour, if necessary. Cover with plastic wrap and refrigerate for 30 minutes.
- Roll out dough on a lightly floured work surface to a 30 cm x 50 cm rectangle. Fold over into thirds from the shortest edge, wrap in plastic wrap, then refrigerate for 30 minutes. Repeat rolling, folding and resting three more times; rolling out from the shortest edge.
- Preheat oven to 200ºC. Cut dough in half and roll each piece out on a lightly floured work surface to a 30 cm x 50 cm rectangle. Cut a 10cm-thick strip off the longest side of each rectangle and reserve to decorate. Place one rectangle on a large oven tray lined with baking paper. Layer with chorizo, bacon and eggs, leaving a 2 cm border. Brush edges with egg-wash, then place remaining dough sheet on top. Brush with egg-wash and press edges to seal. Cut reserved dough into thin strips and arrange on top in a crisscross pattern. Brush with egg-wash and bake for 35 minutes or until golden. Season with salt and pepper and serve warm or at room temperature.