Hornazo - Traditional Spanish Meat Pie

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (57g) lard, cold and cubed 1/4 cup (57g) lard, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 1/2 cup (75g) chorizo, diced 1/2 cup (75g) chorizo, diced
• 1/2 cup (75g) cooked ham, diced 1/2 cup (75g) cooked ham, diced
• 4 hard-boiled eggs, sliced 4 hard-boiled eggs, sliced
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 28g (Saturated: 12g)
• Carbohydrates: 30g (Sugars: 1g)
• Protein: 12g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold butter and lard. Using your fingertips or a pastry cutter, work the fats into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a skillet, cook the diced chorizo until slightly crispy. Remove from the skillet and set aside.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and press it gently into the bottom and sides.
6. 6.
   Layer the cooked chorizo, diced ham, and sliced hard-boiled eggs in the pie crust. Sprinkle with smoked paprika, dried oregano, ground cumin, salt, and pepper.
7. 7.
   Roll out the remaining dough and cover the filling. Seal the edges by crimping with a fork or your fingers. Cut a few slits on the top crust to allow steam to escape.
8. 8.
   Brush the top crust with the beaten egg wash.
9. 9.
   Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.
10. 10.
    Allow the Hornazo to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Chorizo — Use a cured and firm chorizo for the best flavor and texture in the filling.
• Ham — Opt for a high-quality cooked ham, such as Serrano or Iberico, to enhance the taste of the Hornazo.
• Smoked paprika — Choose a good-quality smoked paprika to add a smoky depth to the filling.
• Lard — If you can't find lard, you can substitute it with an equal amount of vegetable shortening or butter.
• Hard-boiled eggs — Make sure the eggs are fully cooked and cooled before slicing and adding them to the filling.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the filling.
• Serve the Hornazo warm or at room temperature for the best flavor.
• Make the crust in advance and refrigerate it overnight for easier handling.
• Experiment with different cured meats, such as salami or bacon, to personalize the filling.
• Leftover Hornazo can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Slice the Hornazo into wedges and serve it as a main course or as part of a tapas spread. Accompany it with a fresh green salad or pickled vegetables for a balanced meal.

Presentation advice

Present the Hornazo on a rustic wooden board or a decorative pie dish. Garnish with fresh herbs, such as parsley or thyme, for an appealing touch. Serve with a side of Spanish olives to complement the flavors.