Valpaços Folar (stuffed with meat)

sieve the flour with a little salt in a bowl and make a hole in the middle. the baker's yeast is dissolved in 0.5 dl of lukewarm water, poured into the flour pit and wrapped in it.
put the whole eggs with the shell in a bowl and cover with warm water. a few minutes later, they open up into the flour (always in the center) and the flour is absorbed by working it from the center. melt the fats over low heat. add to the dough and work everything adding the necessary water until you get a fine dough. then, beat the dough with your hands until it is completely detached from the bowl.
the dough is considered well beaten when bubbles appear on the surface. at this point, the dough is sprinkled with a little flour, covered with a cloth and wrapped the bowl with a blanket. it is placed in a warm place and where it can receive a little indirect heat. the dough takes 2 hours to rise. it is leavened when it reaches double and has a lacy appearance. there is a rectangular tray, whose edges must not exceed 8 cm in height, very well greased with lard.
cut the chorizo ​​and salpicão into slices, the ham into strips and the chicken is boned, cleaning it of skins and bones and breaking it into febras. the dough is divided into three parts, one of which must be slightly larger. this larger part extends and the bottom and sides of the board are lined with it. half the portion of meat and parsley is spread over the top and covered with the second part of the pasta, on which the remaining meat is placed. finally, cover the folar with the third part of the dough and join the edges to this final layer.
let the leaf rise again until bubbles appear on the surface. at this point, brush with egg yolk and bake in a very hot oven for about 45 minutes.