Bollos Preñaos de Chistorra
Mix dry ingredients first with your hands in a medium bowl.
Add water and mix well until it results in an elastic dough.
Add olive oil and knead a little bit. It will result a smooth and non-sticky dough.
Leave it to rest for 2 hours.
Divide the dough in 14 pieces and wrap the fresh chistorra blocks (around 1 tbs per piece) with it.
Put them in a try separated, and leave them 2 hours.
Coat the surface with an eggwash (1 egg yolk beaten with 2 tbs milk).
Bake them in a previously pre heated oven at 180ºC until you see the surface gets a golden color. Around 15-20 minutes.