Hornazo is a Spanish meat pie that is native to certain regions as Salamanca and Avila in Spain and is usually stuffed with pork loin, hard-boiled eggs and spiced up chorizo sausages, which are the main ingredients of the filling. However, some people even enjoy wrapping dry and sweet bread with hard-boiled eggs, known as ‘bollo de hornazo’. Hornazo recipe is an essential part of the Easter cuisine, because eggs were prohibited during Lent as they were considered non-vegetarian. However, the eggs that were laid during Lent are hard-boiled and used later on to prepare the meat pie Hornazo.
However, the Hornazo recipe became part of the “Monday of the Waters” celebrations, when the young students of the town had a party along the banks of the Tormes River, to celebrate the return of the prostitutes. It was during this time that everyone enjoyed the delicious and spicy Hornazo and it is also believed that that is how ‘Easter Eggs’ came into existence.
Hornazo Recipe Trivia
Hornazo can get a nice golden yellow color if a little yellow food coloring is used while kneading the dough. It is best to use pressed yeast to be added to the flour.