Dough: 500g of flour, 30g of active dry yeast, 50g of butter, 1/4 liter of milk, 2 eggs, salt to taste, Filling: 500g of pork tenderloin, 200g of prosciutto, 300g of ham, 1 chorizo
Dough: 500g of flour, 30g of active dry yeast, 50g of butter, 1/4 liter of milk, 2 eggs, salt to taste, Filling: 500g of pork tenderloin, 200g of prosciutto, 300g of ham, 1 chorizo
Cut the pork into small slices and season with salt, pepper, and garlic
Let it rest for a while
Prepare the dough by mixing yeast in warm water, adding salt, and then combining half of the flour
Add the remaining flour, eggs, milk, and butter, and mix well
Knead thoroughly
Roll out two-thirds of the dough to line a greased baking sheet
Top with prosciutto, ham, and chorizo
Add fried pork slices in butter on top
Cover with the remaining dough, rolled out thinner than the first layer
Seal the edges tightly
Let it rest for an hour, then brush with egg glaze
Bake until golden brown.
