Guangxi-style Stuffed Torta

Ingredients

The Guangxi-style Stuffed Torta differs from the original Italian Torta colonne in several ways. Firstly, the filling of the Guangxi-style version incorporates traditional Guangxi ingredients such as water chestnuts and aromatic herbs and spices. Additionally, the seasoning is adjusted to include soy sauce, ginger, garlic, and chili, giving the dish a distinct Guangxi flavor profile. Lastly, the cooking technique is modified to bake the torta instead of frying it, resulting in a lighter and healthier version of the dish. We alse have the original recipe for Torta colonne, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 200g minced pork 200g minced pork
• 100g shrimp, peeled and deveined 100g shrimp, peeled and deveined
• 1/2 cup (75g) water chestnuts, finely chopped 1/2 cup (75g) water chestnuts, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 32g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and cold butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the ice water to the flour mixture, stirring with a fork until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the minced pork, shrimp, water chestnuts, soy sauce, ginger, garlic, red chili, cilantro, salt, and pepper. Mix well to combine.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle about 1/4 inch thick.
6. 6.
   Transfer the rolled-out dough to a greased baking dish, pressing it gently into the bottom and sides.
7. 7.
   Spoon the filling mixture onto the dough, spreading it evenly.
8. 8.
   Fold the edges of the dough over the filling, creating a rustic, free-form crust.
9. 9.
   Bake the torta in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is cooked through.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before using them in the filling to remove any grit or impurities.
• Water chestnuts — Drain and rinse the water chestnuts before finely chopping them to remove any excess liquid and enhance their texture in the filling.
• Fresh cilantro — Wash the cilantro thoroughly and pat it dry before chopping to remove any dirt or moisture.

Tips & Tricks

• For a spicier version, add more red chili or include some chili flakes in the filling mixture.
• Serve the Guangxi-style Stuffed Torta warm with a side of sweet chili sauce for dipping.
• If you prefer a flakier crust, you can brush the top of the torta with an egg wash before baking.
• Experiment with different fillings by adding vegetables like mushrooms or bamboo shoots to the mixture.
• Leftover torta can be refrigerated and enjoyed the next day. Simply reheat it in the oven for a few minutes to restore its crispiness.

Serving advice

Serve the Guangxi-style Stuffed Torta as a main course accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a delicious appetizer or snack.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro on top of the torta before serving. You can also garnish the plate with a few slices of red chili for an extra pop of color.