Cook N Bake Spanish Series: Hornazo

Cook N Bake Spanish Series Hornazo

This Thursday we explore the Castilla y Leon region of Spain, better known as The Land of Roast, where modern cuisine and tradition merge into a blend of unique flavors and aromas.
A great variety of  food conferences and festivals take place in Castilla y Leon, where cooking is a true passion to be explored. Pork is the local meat for excellence, as a matter of fact our dish of the week is filled with pork loin. Today we are going to cook Hornazo.

Hornazo is similar to a meat pie. It’s made with bread dough and filled with tender bites of pork loin, hard- boiled egg and chorizo, a kind of pork sausage. The dish seems to be born in Salamanca, and typically it is an Easter specialty dish (it is usually eaten at the end of Lent as the egg is seen as the symbol of the Resurrection of Christ), however nowadays it can be found and savored throughout Castilla y Leon. The tradition says that in the 1700s during Lent the prostitutes could not stay and live in Salamanca where they would have distracted the men during such an important, religious time of the year, and they were allowed to return only after Easter Sunday. Their return was celebrated by young students with this picnic-style dish on the traditional Lunes de Aguas (Monday of the Waters).
Hornazo can vary depending on the area, some people add ham, others use wheat flour, beaten eggs, or add more oil. Whether it is hot or cold, Hornazo tastes always delicious.
If you are planning on traveling around Europe in the near future and make a stop in the Castilla y Leon region, be prepared to eat lots of lomo, chorizo, salchicho, morcillo and costillo! If you don’t like pork, or ham, my dear friend, you will have to find a way to survive since in Salamanca and surrounding areas it’s almost impossible to find a chicken sandwich!


1 Kg (35 oz) Flour
20 g (0.7 oz) Yeast
150 g (5.30 oz) Chorizo or spiced sausage
100 g (3.5 oz) Serrano ham
100g (3.5 oz) Pork loin
2 Eggs

Preheat the oven at 265 F.
Prepare the dough. Mix the yeast with 1/2 cup warm water and 1 cup of flour. Once the dough looks firm, turn it into a bun shape and let it rest on a wooden board or in a bowl covered with a wet towel until it doubles in size.
In the meantime boil one egg and remove the skin of the chorizo and Serrano ham. Slice them and place them in a skillet to fry for a short time. Slice the pork as well.
Place half of the dough on a tray and spread the meat on top of it, keeping the pork on top. Add the egg peeled and cut into slices. Cover everything with the remaining half of the dough.
Beat the other egg and spread it over the surface of the dough. Bake for about 30 min until golden brown. Let it cool before serving.


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