To make the dough
"2 1/2 cups of wheat flour (300 g)"
"1 tablespoon of salt"
"3/4 cup of cold butter, cut into small pieces (150 g)"
"1/2 cup of cold water (120 ml)"
For the filling
"1 kg of clean powder"
"1 large onion (150 g), finely chopped"
"5 cloves of garlic, minced"
"1/4 cup of olive oil (60 ml)"
"1 cup of rice (200 g)"
"1 cup of dry white wine (240 ml)"
"1 1/2 tablets of vegetable broth dissolved in 3 cups of boiling water (720 ml)"
"1/4 cup of chopped parsley (20 g)"
"1 egg, lightly beaten (for brushing)"
To make the dough
"2 1/2 cups of wheat flour (300 g)"
"1 tablespoon of salt"
"3/4 cup of cold butter, cut into small pieces (150 g)"
"1/2 cup of cold water (120 ml)"
For the filling
"1 kg of clean powder"
"1 large onion (150 g), finely chopped"
"5 cloves of garlic, minced"
"1/4 cup of olive oil (60 ml)"
"1 cup of rice (200 g)"
"1 cup of dry white wine (240 ml)"
"1 1/2 tablets of vegetable broth dissolved in 3 cups of boiling water (720 ml)"
"1/4 cup of chopped parsley (20 g)"
"1 egg, lightly beaten (for brushing)"
Prepare the dough: in a large bowl, combine the wheat flour, salt, and cold butter
Mix with your fingertips until you get a crumbly mixture
Add the water and knead gently with your hands
Form a ball with the dough
Wrap it in plastic wrap and refrigerate
Prepare the filling: in a large pot, boil 1.5 liters of water (about 5 minutes)
Add the powder and let it simmer for about 1 minute
Drain, cut into pieces 1 cm long, and reserve
In a medium pot, heat the olive oil over high heat and sauté the onion and garlic until the onion is soft (about 3 minutes)
Add the powder, rice, wine, and vegetable broth, mix well, and cook until the powder is tender (about 15 minutes)
Add the parsley, mix well, and remove from heat
Let it cool
Preheat the oven to 180°C (medium)
Use a rolling pin to roll out the dough directly onto the bottom of a 23 cm diameter cake pan
Use a knife to cut the edges of the dough and place the dough in the cake pan
Form small rolls with the remaining dough
Press them, one by one, against the side of the cake pan until it is covered
Cut the edges
Fill the dough with the powder mixture
Roll out the remaining dough (reserve some for decoration) and cover the filling
Press the edge to close the cake well
Use a pastry bag to cut off the excess dough into strips 1 cm wide
Brush the dough with the beaten egg
Place the strips on top of the cake, forming four semicircles
Brush the strips as well
Bake in the preheated oven until golden (about 35 minutes)
Unmold on a decorative plate and serve immediately
376 calories per slice
