Prepare the ingredients.
Lard must be pre-melted. You can take a piece of fat and melt it in a pan of fat, let the fat cool.
In a bowl pour flour. Do in mid-deepening, pour powdered sugar, yeast, salt, paprika. Add egg, wine, olive oil, lard and water. Hands pouring a little flour from the edges to knead the soft elastic dough. Flour may not need all (I have a little left, then used when rolling).
If this method of kneading the dough is inconvenient, use the standard – mix dry ingredients (flour and take no more than 400g), add the liquid components and knead the dough, if necessary, adding flour.
The dough is put in a bowl, cover with a towel and leave in a warm place until increase in volume in 2 times (about 40 minutes).
Prepare the filling. Eggs boil hard boiled, peel, cut into rings. Ham cut into thin plates, then you can take any meat products (brisket, raw pork or beef, ham, generally for every taste). Chorizo cut into rings (if other options of sausages, it is better to take spicy).
Punch down the risen dough, to cut away the small piece (required for registration). The rest of the dough is divided into 2 parts.
One part of the dough is rolled into a thin rectangular layer. Transfer it to a baking sheet covered with baking paper.
Spread on the dough the filling layers – ham, chorizo, onion rings on top of the eggs.
Roll out the second part of the dough into the same rectangle. Put on the filling, pinch the edges.
The remaining piece of dough is thinly rolled out, cut into strips. Strips to put mesh on the top of the cake, the edges of the strips attached to the edges of the pie.
Pie brush with beaten egg and pierce with a fork in several places.
Bake the cake in a preheated 180 degree oven for 30 minutes.
Serve cold, i.e. give it to infuse… Although we ate it just an hour after baking, crisp, spicy filling… Cold dough is certainly not crisp but not stale… Bon appetit!!!