Loin of Pork Tort,

Name: Loin of Pork Tort,
Yield: 8
Ingredients: For the dough; 1 1/2 cups all-purpose flour (180g); 1/2 cup cornstarch (50g); 1 tablespoon active dry yeast; 1 teaspoon salt; 1 tablespoon sugar; 1/2 cup cold unsalted butter, cut into small pieces (150g); 4 tablespoons ice-cold water; For the filling; 4 slices of bacon, diced (60g); 4 cloves of garlic, minced; 400g ground pork, finely chopped; 1 tablespoon grated ginger; 2 tablespoons soy sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 2 tablespoons honey; 2 cups green onions, thinly sliced (140g); 200g angel hair pasta; 1 egg, beaten (for brushing)

1
For the dough
2
1 1/2 cups all-purpose flour (180g)
3
1/2 cup cornstarch (50g)
4
1 tablespoon active dry yeast
5
1 teaspoon salt
6
1 tablespoon sugar
7
1/2 cup cold unsalted butter, cut into small pieces (150g)
8
4 tablespoons ice-cold water
9
For the filling
10
4 slices of bacon, diced (60g)
11
4 cloves of garlic, minced
12
400g ground pork, finely chopped
13
1 tablespoon grated ginger
14
2 tablespoons soy sauce
15
1 tablespoon Worcestershire sauce
16
1 teaspoon salt
17
2 tablespoons honey
18
2 cups green onions, thinly sliced (140g)
19
200g angel hair pasta
20
1 egg, beaten (for brushing)

Ingredients

1
For the dough
2
1 1/2 cups all-purpose flour (180g)
3
1/2 cup cornstarch (50g)
4
1 tablespoon active dry yeast
5
1 teaspoon salt
6
1 tablespoon sugar
7
1/2 cup cold unsalted butter, cut into small pieces (150g)
8
4 tablespoons ice-cold water
9
For the filling
10
4 slices of bacon, diced (60g)
11
4 cloves of garlic, minced
12
400g ground pork, finely chopped
13
1 tablespoon grated ginger
14
2 tablespoons soy sauce
15
1 tablespoon Worcestershire sauce
16
1 teaspoon salt
17
2 tablespoons honey
18
2 cups green onions, thinly sliced (140g)
19
200g angel hair pasta
20
1 egg, beaten (for brushing)

Directions

1
Prepare the dough: in a large bowl, combine all ingredients except water
2
Mix with your fingertips until a crumbly mixture forms
3
Add the water and knead by hand until a ball forms
4
Shape into a ball and wrap in plastic wrap
5
Refrigerate
6
Prepare the filling: in a medium skillet, cook the bacon and garlic over high heat, stirring occasionally, until the garlic is golden (about 2 minutes)
7
Add the ground pork, ginger, soy sauce, Worcestershire sauce, and salt
8
Cook, stirring occasionally, until the pork is cooked through (about 20 minutes)
9
Add the honey and green onions
10
Mix well. Reserve
11
In a medium pot, bring 2 liters of water to a boil with 1 tablespoon of salt
12
Add the pasta and cook, uncovered, until al dente (about 4 minutes)
13
Drain and reserve
14
Preheat oven to 180°C (medium)
15
Roll out the dough on a floured surface over the bottom of a 20cm diameter cake pan
16
Use a knife to trim the edges and fit the dough into the pan
17
Use the remaining dough to form small ropes
18
Press the ropes onto the side of the pan to cover it
19
Trim the edges
20
Fill with half the cooked pasta, the pork mixture, and the remaining pasta
21
Cover with the remaining dough
22
Press the edge to seal
23
Brush with beaten egg
24
Bake in preheated oven until golden (about 30 minutes)
25
Remove from pan and serve
26
504 calories per serving