Bollo Preñao

Bollo Preñao is a traditional Spanish baked dish featuring gluten-free dough wrapped around flavorful chorizo, creating a satisfying and hearty meal. This dish is perfect for a quick lunch or a delightful snack, showcasing the rich culinary heritage of Spain.

Ingredients

• Gluten-free all-purpose flour - 200 grams
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Water - 100 milliliters
• Chorizo sausage - 150 grams, cut into small pieces
• Egg - 1, for egg wash

Steps

1. Preheat your oven to 200°C (390°F).
2. In a mixing bowl, combine the gluten-free flour, baking powder, and salt.
3. Add the olive oil and water to the flour mixture, and mix until a dough forms.
4. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
5. Divide the dough into two equal portions and roll each portion into a flat circle about 1 cm thick.
6. Place a few pieces of chorizo in the center of each dough circle.
7. Fold the dough over the chorizo to create a half-moon shape, sealing the edges by pressing them together.
8. Place the filled bollo on a baking sheet lined with parchment paper.
9. Beat the egg and brush it over the top of each bollo for a golden finish.
10. Bake in the preheated oven for 25-30 minutes, or until golden brown.
11. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 850 mg
• Cholesterol: 70 mg
• Total Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• High in protein from the chorizo, supporting muscle growth and repair.
• Contains healthy fats from olive oil, beneficial for heart health.

Tags