Recipes · Spanish · Pies
Hornazo (Salamanca Meat Pie)
One serving has 513 kcal and 28 g protein, and at least a fifth of a woman's daily need of thiamin (105%), selenium (94%), niacin (66%), riboflavin (58%), cobalamin (48%) and phosphorus (45%). Ready in 130 minutes.
- Preparation: 90 min
- Cooking: 40 min
- Makes: 1 serving (207 g)
- Difficulty: Hard
- Diets: Dairy-free
- Contains: beef, egg, gluten, pork
Ingredients
- 60 g Flour, all-purpose
- 8 g Olive oil
- 32 g Water
- 1 g Yeast, active dry
- 0.5 g Salt
- 45 g Pork loin, raw
- 20 g Salami
- 15 g Ham, dry-cured
- 25 g Eggs, whole, raw
- 0.2 g Black pepper
Method
- Mix the flour, olive oil, water, yeast and salt into a smooth dough; knead for 8 minutes, then cover and let rise for 1.5-2 hours until doubled.
- Cut the pork loin into thin strips and the salami and ham into slices.
- Boil an egg for 9 minutes, cool, peel and slice it.
- Roll two-thirds of the dough into a base and lay it in a greased tin, then layer the pork, salami, ham and egg slices over it with a grind of pepper.
- Roll the remaining dough into a lid, lay it over the filling, seal the edges well and brush the top with a little oil or beaten egg.
- Bake at 200°C (400°F) for 35-40 minutes until deep golden and the pork is fully cooked through.
- Cool for 15 minutes before slicing; this quantity makes one wedge, about a sixth of a whole hornazo, so multiply by 6 for a whole pie.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 513 kcal | 24% |
| Carbohydrates | 46.8 g | |
| Water | 105 mL | |
| Fiber | 1.9 g | 7% |
| Protein | 28 g | 58% |
| Tryptophan | 0.33 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.2 g | |
| Lysine | 2 g | |
| Methionine | 0.68 g | |
| Cystine | 0.44 g | |
| Phenylalanine | 1.3 g | |
| Tyrosine | 0.97 g | |
| Valine | 1.4 g | |
| Histidine | 0.92 g | |
| Fat | 22.8 g | |
| Monounsaturated | 12.4 g | |
| Polyunsaturated | 2.8 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 6.1 g | |
| Trans-Fats | 0.04 g | |
| Cholesterol | 150 mg | |
| Calcium | 32 mg | 3% |
| Copper | 0.19 mg | 21% |
| Iron | 4 mg | 22% |
| Magnesium | 37.3 mg | 12% |
| Manganese | 0.47 mg | 26% |
| Phosphorus | 316 mg | 45% |
| Potassium | 423 mg | 9% |
| Selenium | 52 µg | 94% |
| Sodium | 1,036 mg | |
| Zinc | 2.8 mg | 35% |
| Thiamin (vitamin B1) | 1.2 mg | 105% |
| Riboflavin (vitamin B2) | 0.64 mg | 58% |
| Niacin (vitamin B3) | 9.3 mg | 66% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 28% |
| Pyridoxine (vitamin B6) | 0.58 mg | 45% |
| Folate (vitamin B9) | 146 µg | 37% |
| Cobalamin (vitamin B12) | 1.1 µg | 48% |
| Choline | 116 mg | 27% |
| Vitamin A | 40.5 µg | 6% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 34.1 IU | 6% |
| Vitamin E | 1.6 mg | 11% |
| Vitamin K | 5.4 µg | 6% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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