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 chopped onion (75 g)
1/4 cup of chopped red bell pepper (35 g)
1 cup of tomato, peeled and seeded, chopped (180 g)
1 tablespoon of chopped coriander
1/3 cup of olive oil (80 ml)
600 g of cured pork belly
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 lightly beaten egg (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 chopped onion (75 g)
1/4 cup of chopped red bell pepper (35 g)
1 cup of tomato, peeled and seeded, chopped (180 g)
1 tablespoon of chopped coriander
1/3 cup of olive oil (80 ml)
600 g of cured pork belly
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 lightly beaten egg (for brushing)
Make the dough: in a large bowl, combine the wheat flour, butter, and salt
Mix with your fingers until you have a crumbly mixture
Add the eggs and water
Knead slightly with your hands
Form a ball with the dough
Wrap in plastic wrap and refrigerate
Make the filling: in a medium pan over medium heat, cook the onion, bell pepper, tomato, and coriander in olive oil, stirring occasionally, until the tomato is soft (about 8 minutes)
Add the pork belly, lemon juice, and salt
Cook until the meat is tender (about 10 minutes)
Dissolve the wheat flour in water
Add to the pan and cook until slightly thickened (about 5 minutes)
Let it cool
Preheat the oven to 180°C (medium)
With a rolling pin, roll out the dough directly onto the bottom of a 23 cm diameter opening mold
With a knife, cut off the edge and place the bottom in the mold
Form small rolls with the remaining dough (reserve some for covering)
With your fingers, press each roll of dough against the side of the mold until it is fully covered
Cut off the edge
Fill the dough with the pork belly mixture
Roll out the remaining dough (reserve some) and cover the filling
Press the edge to close the puff well
Divide the remaining dough into two portions
Form two rolls and intertwine them, forming a cord
Press it against the edge of the dough until you complete the loop
Brush with the lightly beaten egg
Bake in the preheated oven until golden (about 35 minutes)
Unmold onto a plate and serve immediately
(269 calories per slice)
