Preparation
-
In a bowl, add the baker's yeast, water and flour. Mix everything and set aside.
-
In another bowl with flour, add the melted butter, milk, eggs, salt and melted lard. Involve everything.
-
Little by little add the water and knead everything until all the ingredients are well combined (about 8 minutes) until the dough starts to become smooth and elastic. Add the yeast and knead for another 8 minutes. At this point the dough should come away from the bowl.
-
Transfer the dough to a counter, knead a little with your hands and let it rest for around 20 minutes. Divide the dough into two equal parts.
-
Stretch one of the bases into a rectangular shape, spread it with a little lard, fold it into thirds and let it rest.
-
Stretch the other dough into a rectangular shape. Using a rolling pin, transfer the dough to a tray lined with parchment paper and straighten the edges.
-
Add a layer of ham, a layer of sirloin sausage, ham and a layer of cheese on top.
-
Stretch the base spread with lard lengthwise into a rectangular shape, and place it on top of the filling, aligning the edges.
-
Using your thumb and index finger, join the edges together. Let it rise for about an hour.
-
Meanwhile, turn on the oven at 200ºC.
-
Make some cuts in the dough and brush with beaten egg mixed with a little cold water.
-
Bake in the oven at 200ºC until golden - about 20 minutes. Remove from the oven, let it cool a little and serve!
