|Flour||5 Cup (80 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Cold water||1 Cup (16 tbs)|
|Lard||2⁄3 Cup (10.67 tbs)|
|Ground black pepper||To Taste|
|Chorizo sausage/Pepperoni sausage||1⁄2 Pound|
|Cured ham||1⁄2 Pound|
|Hot chili pepper/A pinch of cayenne pepper||1|
Put flour on a table or marble slab.
Make a hole in the center for the baking powder, butter, salt, water, and eggs.
Blend well with hands until it makes a cohesive mass which does not stick to the fingers.
Let dough rest in a warm place in a bowl covered with a damp cloth while preparing the filling.
Fry onion very slowly in large, covered frying pan.
Before onion,takes on color, add chorizo (or pepperoni), skinned and cut in slices; pork, ham, and veal in small cubes; minced chili pepper, and a pinch of saffron previously ground in a mortar or bowl.
Season mixture with salt and ground black pepper.
Cover it and cook slowly about 45 minutes or until all meat is tender..
Preheat oven to 450 F.
Divide dough in two and roll each part out on lightly floured surface.
Lift one piecer of rolled dough carefully onto greased baking sheet.
Put all the filling on it except for 2 tb of the liquid which should be reserved for later use.
Leave a 1/2 inch margin around the edges of the dough.
Lift the second piece over the filling, seal by pressing edges together, and brush top of pastry with an egg yolk beaten with 1 TB cold water and a stigma of crushed saffron.
Make an air hole the thickness of a pencil in the middle of the .
Bake pastry approximately 15 minutes in a 450 F oven.
When it is browned, remove it, and pour through the air hole the 2 tb of liquid reserved.