Preparation Time: 30 minutes + 1 hour and 20 minutes (rising)  |  Cooking Time: 20 mins

INGREDIENTS:

Mass:

  • 1 kg of T65 flour (unleavened)
  • 20 g of salt
  • 70 g melted lard
  • 110 g melted butter
  • 2 eggs
  • 40 ml of milk
  • 390 ml of cold water
  • 15 g of baker's yeast + 50 ml of water + 2 tablespoons of T65 flour

Traditional filling:

  • Ham
  • Sirloin Paio
  • Ham
  • Sliced cheese
  • Lard

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.

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!