The preparation
Step 1:
Put the yeast in lukewarm water in a bowl, cover and leave to rise for approx. 15 minutes.
Step 2:
In the meantime, take the lard out of the fridge so that it softens a little. It is best to sieve the flour into a kneading machine. Then add the white wine, oil, eggs and salt. When the yeast has risen, add the lard to the yeast and stir a little. Then add to the flour and knead into a smooth and supple dough.
Step 3:
Then cover the dough and leave to rise for 1 hour.
Step 4:
In the meantime, put 250 ml water, the paprika powder, a little pepper and 1 teaspoon of salt in a bowl and mix well. Then add the pork fillets and marinate for 1 hour.
Step 5:
When the dough has risen, cut it into 2 pieces. Cut a small piece from one piece and set it aside. Roll out one piece with a rolling pin to the size of a baking tray. Line the baking tray with baking paper and place the dough on it.
Step 6:
Slice the hard-boiled eggs.
Step 7:
Then place the fillets on top, followed by the Serrano ham, chorizo and eggs.
Step 8:
Roll out the second half of the dough to the same size and place it on top of the meat and sausage mixture. Press down the edges. Roll out the small piece of dough that we set aside into narrow strips and place them on top of the dough as decoration.
Step 9:
Preheat the oven to 180 degrees Celsius (upper and lower heat).
Step 10:
Then brush the top of the dough with egg yolk and place in the oven. Bake for 40 minutes. Serve hot.
