For 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) chopped
5 garlic cloves chopped
1/4 cup of oil (60 ml)
1 cup of rice (200 g)
1 cup of dry white wine (240 ml)
1 1/2 tablets of vegetable stock dissolved in 3 cups of boiling water (720 ml)
1/4 cup of chopped parsley (20 g)
1 lightly beaten egg yolk (for brushing)
For 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) chopped
5 garlic cloves chopped
1/4 cup of oil (60 ml)
1 cup of rice (200 g)
1 cup of dry white wine (240 ml)
1 1/2 tablets of vegetable stock dissolved in 3 cups of boiling water (720 ml)
1/4 cup of chopped parsley (20 g)
1 lightly beaten egg yolk (for brushing)
Prepare the dough: In a large bowl, combine the wheat flour, salt, and cold butter
Mix with your fingers until you get a crumbly texture
Add the water and mix lightly with your hands
Form a ball with the dough
Wrap it in plastic wrap and reserve in the refrigerator
Prepare the filling: In a large pan, bring 1.5 liters of water to a boil (about 5 minutes)
Add the powder and let it simmer for about 1 minute
Drain and cut into pieces 1 cm thick. reserve
In a medium pan, fry the onion and garlic in oil, stirring occasionally with a wooden spoon, until the onion is soft (about 3 minutes)
Add the powder, rice, wine, and vegetable stock
Mix and cook until the powder is tender (about 15 minutes)
Add parsley, mix, and remove from heat
Let it cool
Precalve the oven to 180°C (medium)
With a rolling pin, open the dough directly onto the bottom of a 23 cm diameter opening mold
With a knife, trim the edge of the dough and place the bottom in the mold
Form small rolls with some of the remaining dough
Press them, one at a time, into the side of the mold until it is covered
Trim the edge
Recover the filling with the mixture of powder
Open the remaining dough (reserve part for decoration) and cover the filling
Press the edge to close the cake well
With a spatula, cut off any excess dough into strips 1 cm wide
Brush the dough with the lightly beaten egg yolk
Place the strips over the dough in 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
