3 cups of wheat flour
1/2 cup of cold butter
1 tablespoon of vegetable oil
2 eggs
1 teaspoon of salt
1/4 cup of ice-cold water
Stuffing
1/3 cup of olive oil
1/2 cup of finely chopped onion
1/4 cup of finely chopped red bell pepper
2 cups of diced tomatoes without skin and seeds
1 tablespoon of ground cumin
600 g of codfish fillet
1/4 cup of lemon juice
1 teaspoon of salt
3 tablespoons of wheat flour
1/4 cup of water
1 beaten egg
Bonder
1 round cake pan with a removable bottom
3 cups of wheat flour
1/2 cup of cold butter
1 tablespoon of vegetable oil
2 eggs
1 teaspoon of salt
1/4 cup of ice-cold water
Stuffing
1/3 cup of olive oil
1/2 cup of finely chopped onion
1/4 cup of finely chopped red bell pepper
2 cups of diced tomatoes without skin and seeds
1 tablespoon of ground cumin
600 g of codfish fillet
1/4 cup of lemon juice
1 teaspoon of salt
3 tablespoons of wheat flour
1/4 cup of water
1 beaten egg
Bonder
1 round cake pan with a removable bottom
Dough
In a bowl, combine all the ingredients except for the water
Mix until you get a crumbly mixture
Add the water and knead until you get a ball
Wrap in plastic film and refrigerate
Stuffing
1
In a pan, heat the olive oil and cook the vegetables over low heat until they're soft
2
Add the fish, lemon juice, and salt to the pan
Increase the heat and cook for about 10 minutes
Dissolve the flour in water, add it to the pan, and cook until it thickens
Let it cool down
3
Preheat the oven to 350°F (180°C)
With a rolling pin, open part of the dough and line the cake pan
Close the edges and put the stuffing inside
Open the remaining dough and cover
Press the edges together
Brush with egg
Bake in the oven for 35 minutes or until golden brown
