Dish

Hornazo

Hornazo is made with a flaky pastry crust that is filled with a mixture of pork loin, chorizo, and hard-boiled eggs. The pastry is then baked until golden brown and crispy. This dish is a great option for those who are looking for a hearty and filling meal that is easy to make and delicious to eat.

European cuisine› Mediterranean cuisine› Spanish cuisine

Pie› Savory Pie

Origins and history

Hornazo is a traditional dish that is popular in the region of Castilla y León in Spain. It is believed to have originated in the town of Salamanca, which is known for its rich culinary traditions. The dish has been passed down through generations and is still enjoyed today.

Dietary considerations

Hornazo can be made to accommodate a variety of dietary needs. For those who are vegetarian, the meat can be omitted from the filling. For those who are looking for a lighter option, the filling can be made with spinach and feta cheese instead of pork and chorizo.

Variations

There are many variations of Hornazo, depending on the region and the filling used. Some variations include Hornazo de Salamanca, Hornazo de Ávila, and Hornazo de Segovia.

Presentation and garnishing

Hornazo can be presented in a variety of ways, depending on the occasion. It can be served as a whole pie, or cut into smaller pieces for a snack or appetizer. It can be garnished with fresh herbs or a dollop of sour cream.

Tips & Tricks

When making Hornazo, it is important to roll out the pastry dough thinly to ensure that it cooks evenly. It is also important to let the pastry rest for at least 30 minutes before baking to allow the gluten to relax. Finally, be sure to brush the pastry with egg wash before baking to give it a golden brown color.

Side-dishes

Hornazo can be served as a main course, and is often accompanied by a side of salad or vegetables. It can also be served with a side of bread or potatoes.