Crespells with Sobrasada

Ingredients

For the dough:

• Traditional lard-based dough
• 200 g soft sobrasada or sobrasada paste
• 50 g sugar

Method

Prepare the traditional lard-based dough according to the usual recipe. Place the flour in a large mixing bowl and add the yeast dissolved in a glass of warm water, together with the lard.

Knead well until you obtain a smooth, even and firm dough. Leave it to rise in the same bowl, covered with a kitchen cloth, for about half an hour.

Once the dough is ready, make a ball or portion about the size of an egg for each crespell. Roll it out on the kitchen worktop with a rolling pin until you obtain a disc about 0.5 cm thick.

Place a spoonful of soft sobrasada or sobrasada paste in the centre.

Use another ball of dough to make the top. Before placing it over the filling, make two cross-shaped cuts in the centre with a pastry wheel. Cover the crespell and join the two discs firmly around the edges, pressing them together with your thumb.

Trim the edges with the pastry wheel to give the crespells their characteristic shape and sprinkle them with a little sugar. Prick the top with a fork so that the dough can breathe during baking.

Place them on a baking tray lined with baking paper and bake in a preheated oven at 180 °C for about 25 minutes, until lightly golden.

Leave them to cool before serving.