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Shrimp Pastel

Shrimp Pastel

Courtesy of Mata Petisco Bar.

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Ingredients

Filling

2
Tbsp extra virgin olive oil
1
Tbsp onion, chopped
1
tsp garlic, chopped
300
g tiger shrimp, shell and tail off, deveined
1
Tbsp tomato sauce
1
Tbsp parsley, chopped
100
g Mozzarella, grated
300
mL 35% cream
salt and pepper, to taste

Dough

1
kg all-purpose flour
½
cup vegetable oil
15
g salt
1
egg
1
tsp vinegar
250
- 300 mL water
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Directions

Step 1

Sauté garlic and onion in olive oil.

Step 2

Add the shrimp already cut in smaller pieces.

Step 3

Add the tomato sauce. Cook and remove from the heat.

Step 4

In a separated pan, reduce the 35% cream to 50 mL.

Step 5

Add the reduced cream to the shrimp mixture.

Step 6

Add chopped parsley, salt and pepper. Add the grated mozzarella cheese. Cool down.

Step 7

Mix by hand all ingredients.

Step 8

Work the dough in a flat surface with flour. Use a rolling pin to open the dough to the desired thickness (the thinner the better).

Step 9

Cut the dough in rectangles. Place some of the filling in the centre of the rectangular dough.

Step 10

Fold the dough in half. Brush just a bit of water in the sides to help the pastel to close properly.

Step 11

Use a fork to press the sides slightly so the borders are sealed.

Step 12

Deep fry in hot oil (350ºF) until golden brown.

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