Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup lard or vegetable shortening
- 1/2 cup cold water
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups cooked artichoke hearts, chopped
- 2 cups cooked asparagus, chopped
- 1/2 cup cooked ham, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
Special Equipment Needed:
- Large bowl
- Rolling pin
- 9-inch pie plate
- Skillet
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine flour, baking powder, and salt. Cut in lard or shortening until mixture resembles coarse crumbs. Add cold water and mix until dough forms a ball.
3. On a lightly floured surface, roll out dough to fit a 9-inch pie plate. Place dough in pie plate and trim off excess.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add wine and cook for an additional 2 minutes.
5. Add artichoke hearts, asparagus, ham, parsley, oregano, thyme, basil, and pepper. Cook for an additional 5 minutes.
6. Remove from heat and let cool for 10 minutes.
7. Add eggs to cooled mixture and stir to combine.
8. Pour mixture into prepared pie crust.
9. Bake for 30 minutes or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 300
Fat: 15 g
Carbohydrates: 28 g
Protein: 11 g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with whole wheat flour
- Lard or vegetable shortening: can be substituted with butter
- Onion: can be substituted with shallots
- White wine: can be substituted with chicken broth
- Artichoke hearts: can be substituted with canned or frozen artichoke hearts
- Asparagus: can be substituted with green beans
- Ham: can be substituted with cooked bacon
- Parsley, oregano, thyme, basil: can be substituted with an Italian herb blend
Variations:
- Add 1/2 cup of cooked chorizo or other cooked sausage
- Substitute cooked chicken for the ham
- Add 1/2 cup of grated cheese to the filling
Tips and Tricks:
- To make the dough easier to work with, chill in the refrigerator for 30 minutes before rolling out
- For a crispier crust, brush the top of the crust with a beaten egg before baking
Storage Instructions:
Hornazo with Artichokes and Asparagus can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Hornazo with Artichokes and Asparagus can be reheated in the oven at 350°F for 10 minutes or in the microwave for 2 minutes.
Presentation Ideas:
Hornazo with Artichokes and Asparagus can be served on a platter with a side of fresh greens or a salad.
Garnishes:
Hornazo with Artichokes and Asparagus can be garnished with freshly chopped parsley, oregano, thyme, or basil.
Pairings:
Hornazo with Artichokes and Asparagus pairs well with a glass of white wine or a light beer.
Suggested Side Dishes:
Hornazo with Artichokes and Asparagus can be served with a side of roasted potatoes or steamed vegetables.
Troubleshooting Advice:
- If the crust is too dry, add a tablespoon of cold water and knead the dough until it comes together.
- If the crust is too wet, add a tablespoon of flour and knead the dough until it comes together.
Food Safety Advice:
- Cook eggs until they are no longer runny.
- Cook all ingredients thoroughly before adding to the filling.
Food History:
Hornazo is a traditional Spanish dish that dates back to the 16th century. It is typically served during Easter and other religious holidays.
Flavor Profiles:
Hornazo with Artichokes and Asparagus has a savory flavor with hints of herbs and spices.
Serving Suggestions:
Hornazo with Artichokes and Asparagus can be served as an appetizer or as a main course.
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Region: Spanish