1 1/2 kg of pork dough (buy at a bakery)
1 kg of pork loin cut into pieces
1 kg of boneless chicken, cut into pieces
300 g of smoked bacon, cut into pieces
2 onions, cut into pieces
2 to 3 Spanish-style chorizos, cut into slices
4 large onions, sliced finely
1 tablespoon of hot paprika
1 tablespoon of olive oil
to taste with salt
1 1/2 kg of pork dough (buy at a bakery)
1 kg of pork loin cut into pieces
1 kg of boneless chicken, cut into pieces
300 g of smoked bacon, cut into pieces
2 onions, cut into pieces
2 to 3 Spanish-style chorizos, cut into slices
4 large onions, sliced finely
1 tablespoon of hot paprika
1 tablespoon of olive oil
to taste with salt
Dust a baking tray with wheat flour (approximately 41 x 26.5 cm) and divide it in two parts
Take one part of the pork dough and line the bottom and sides of the baking tray
Mix all filling ingredients, except for olive oil and paprika
Place the filling inside the baking tray with the pork dough
Dust with paprika and brush with olive oil
Cover with a small amount of remaining dough to finish, making thin strips around the baking tray
Bake in a slow oven (100°C) for about 1 hour and 50 minutes
Increase temperature to (200°C) and bake for another 10 minutes
Let it rest for 10-12 hours.
