1. For the dough, mix the flour with the salt and paprika, add the yeast, lukewarm water and olive oil and knead for 10 minutes until elastic; cover and leave to rise for 1 hour.
2. Meanwhile hard-boil 2 eggs for 10 minutes and slice them. Cut the pork loin into thin slices, season with salt and pre-fry in a little oil for 1-2 minutes on each side; slice the chorizo thinly and cut the ham into slices.
3. Divide the dough in two (one piece slightly larger) and roll out the larger piece on a lined baking tray into a rectangle about 1 cm thick.
4. Layer the pork, chorizo, ham and egg slices over it, leaving a 2 cm border; lay the smaller sheet of dough on top, pinch the edges together and decorate the top with a lattice of strips made from the leftover dough.
5. Beat the third egg, brush it over, leave to rise for another 30 minutes, then bake in an oven preheated to 180 °C for 40-45 minutes until golden.
6. Serve warm or cold, cut into slices.
Tip: In Salamanca it's eaten after Easter on the "Lunes de Aguas" outing day – it's excellent cold too, ideal for a picnic.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.