Although at first sight it they seem the same, the hornazo and the empanada have big differences in their origin as their taste.
Formerly it was considered a shepherd’s dish, since they spent many hours or even days out of home. Later it got popular among knight and courtiers to become a traditional dish.
The hornazo consist on a dough stuffed with chorizo, loin and ham baked during half an hour… Do you want to know anything else about this dish?
First of all we need an extra explanation for non-Spanish food experts: Hornazo is a kind meat pie, whereas empanada is a tuna pie. Despite of their visual similarities they have a quite different dough, and especially a different origin (As you could see on our post The origin of the 10 most popular Spanish tapas. Part 3). Now, let’s follow with Hornazo history.
Despite of its simplicity, it has achieved to be one of the main dishes in lent and Easter in many Spanish cities. Among all them we can underline the hornazo from the city of Salamanca, where is typical to eat this delicacy on the Tormes riverside the following Monday at the end of this festivity.
This tradition dates back to the reign of Philp II, when all the women easy living were expelled of the city at the arriving of this king during the lent and Easter time. The public brothel priest, known as “Padre putas” (Father whores), allowed their return Monday after Resurrection Sunday. The locals celebrated the arrival of the prostitutes to the city, even they went to pick up them with riverboats, always accompanied with a good piece of Hornazo. Since then every Monday after the Resurrection Sunday, relatives and friends meet to celebrate the “Lunes de Aguas” (Water’s Monday) on the Tormes riverside in the city of Salamanca.
So after knowing its history, what a better way to end this post that show you the recipe of a prestigious chef like Karlos Arguiñano.
- 300g of flour
- 40 ml of white wine
- 60 ml of water
- 10 ml of olive oil
- 30 g of pork lard
- 25 g of fresh leavening
- 2 eggs (1 to paint the Hornazo)
- 1/2 scoop of paprika
- 1 scoop of salt
FOR THE STUFFING
Put the flour in a big bowl, make a gap in the center and add one egg, the oil, the salt and the paprika. Heat the wine with the water and add the leavening and the pork lard. Mix it until being well dissolved and put it in the bowl. Knead it until get a uniform dough. Move it to another bowl, cover it with a wet cloth and let it ferment for 30 minutes. Cook the eggs for the stuffing in a pot with boiling water. After 10 minutes extract the eggs, peel them and slice them.
Dust with flour a flat surface. Split the dough in 2 parts. Stretch it with a roller giving them a round shape. Put one part over the oven tray (lined with oven paper) and cover the dough with the loin fillets. Put over the chorizo, the egg and the ham slices. Cover everything with the other dough part, cut the leftover and close it by pressing with hands. Knead the leftover and decorate the hornazo. Paint it with a beaten egg and bake it at 200º for 30 minutes.