For the dough
3 cups of wheat flour (360 g)
1/2 cup of cold butter, cut into small pieces (100 g)
1 tablespoon of salt
2 eggs
1/4 cup of water (60 ml)
For the filling
1/2 cup of finely chopped onion (75 g)
1/4 cup of finely chopped red pepper (35 g)
1 cup of peeled and seeded tomato, diced (180 g)
1 tablespoon of ground cumin
1/3 cup of olive oil (80 ml)
600 g of flaked cauliflower
1/4 cup of lemon juice (60 ml)
1 tablespoon of salt
3 tablespoons of wheat flour
1/4 cup of water (60 ml)
1 egg, lightly beaten (for brushing)
For the dough
3 cups of wheat flour (360 g)
1/2 cup of cold butter, cut into small pieces (100 g)
1 tablespoon of salt
2 eggs
1/4 cup of water (60 ml)
For the filling
1/2 cup of finely chopped onion (75 g)
1/4 cup of finely chopped red pepper (35 g)
1 cup of peeled and seeded tomato, diced (180 g)
1 tablespoon of ground cumin
1/3 cup of olive oil (80 ml)
600 g of flaked cauliflower
1/4 cup of lemon juice (60 ml)
1 tablespoon of salt
3 tablespoons of wheat flour
1/4 cup of water (60 ml)
1 egg, lightly beaten (for brushing)
Make the dough: In a large bowl, combine the flour, butter, and salt and mix with your fingertips until it forms a crumbly mixture
Add the eggs and water and knead slightly with your hands
Shape into a ball with the dough
Wrap in plastic wrap and refrigerate
Make the filling: In a medium saucepan, heat the oil over medium heat and sauté the onion, red pepper, tomato, and cumin until the tomato is tender (about 8 minutes)
Add the cauliflower, lemon juice, and salt and cook until the fish is tender (about 10 minutes)
Dissolve the flour in water and add to the saucepan
Cook until thickened slightly (about 5 minutes)
Let cool
Heat the oven to 180°C (medium)
Using a rolling pin, roll out the dough directly onto the bottom of a 23 cm diameter cake pan
With a knife, trim the edges and place the bottom of the cake pan
Form small rolls with part of the remaining dough (save the rest for covering)
With your fingers, press each roll into the side of the cake pan until it is completely covered
Trim the edge
Fill the dough with the cauliflower mixture
Roll out the remaining dough (save some) and cover the filling
Press the edges to close the puff pastry well
Divide the remaining dough in half
Make two small rolls and entwine them into a cord
Press it into the edge of the dough until it completes the circle
Brush with beaten egg (for glazing)
Bake in the preheated oven until golden brown (about 35 minutes)
Remove from pan and serve immediately
(269 calories per slice)
