For the filling:
500g of mellowed and cleaned shrimp, peeled and deveined
2 xicaras of cold water
2 tablespoons of oil
1 medium onion, finely chopped
1 clove of garlic, minced
2 tablespoons of tomato paste
to taste with black pepper
2/3 cup of wheat flour
For the dough:
600g of wheat flour
300g of butter or margarine
4 eggs
1 tablespoon of salt
For the filling:
500g of mellowed and cleaned shrimp, peeled and deveined
2 xicaras of cold water
2 tablespoons of oil
1 medium onion, finely chopped
1 clove of garlic, minced
2 tablespoons of tomato paste
to taste with black pepper
2/3 cup of wheat flour
For the dough:
600g of wheat flour
300g of butter or margarine
4 eggs
1 tablespoon of salt
In a pot, place the shrimp and water, and bring to a boil
Let it simmer for 1 minute. Reserve
In another pot, make a roux with oil, onion, garlic, tomato paste, and black pepper
Add the shrimp with the water and let it simmer, stirring constantly
Add the wheat flour dissolved in a little water and let it thicken
Let it cool
For the dough: In a bowl, combine the wheat flour and butter or margarine
With your fingertips, mix until you get a crumbly mixture
Add the eggs one by one and knead well
Mold the dough into small pie crusts
Place the filling (leaving a little space at the top) and cover, being careful to press the edges with a fork and make a few holes in the lid with a toothpick
Place the pies in an oven dish and bake in a moderate oven (180°C) for about 1 hour or until golden brown
Yield: Approximately 40 units.
