Preparation

Knead the flour with the eggs.

Add the yeast dissolved in warm water, the salt and the oil, continuing to knead until the dough is malleable.

Cover the container with a cloth and let it rise, in a pleasant place, until the volume is doubled.

After the yeast has passed, roll out half the dough and place the meat on top of it.

Cover with remaining dough and brush with egg yolk.

Bake in medium oven.

Ingredients

  • For the ball:
  • 0.5 dl of olive oil
  • 1 kg of flour
  • 12 eggs;
  • 50 g of baker's yeast
  • egg yolk
  • salt
  • For the filling:
  • sliced ​​chorizo
  • shredded roasted chicken
  • thinly sliced ​​ham