Stuffed Spanish Pastry From Salamanca With Pork, Chorizo, Serrano Ham & Eggs

Mix the dry yeast with the warm water, then let it sit in a warm place for 15 minutes.

Knead in the remaining ingredients, then let the dough rise for 1 hour.

Mix together the water, paprika, salt & pepper for the marinade, then slice the pork thinly and let it marinate for an hour.

Roll out the dough and place half of it on a baking tray.

Layer the filling on the base of the pastry, then cover it and create a pattern on top as shown in the video.

Whisk the eggs for the egg wash and brush it on top of the dough.

Bake the pastry at 350°F for 1 hour.