For the filling:
500 g of shrimp paste, peeled and clean
2 cups of cold water
2 tablespoons of olive oil
1 medium onion, finely chopped
1 clove of garlic, minced
2 tablespoons of tomato puree
to taste, black pepper
2/3 cup of wheat flour
For the dough:
600 g of wheat flour
300 g of butter or margarine
4 eggs
1 tablespoon of salt
For the filling:
500 g of shrimp paste, peeled and clean
2 cups of cold water
2 tablespoons of olive oil
1 medium onion, finely chopped
1 clove of garlic, minced
2 tablespoons of tomato puree
to taste, black pepper
2/3 cup of wheat flour
For the dough:
600 g of wheat flour
300 g of butter or margarine
4 eggs
1 tablespoon of salt
In a pan, place the shrimp and water, and bring to a boil
Let it simmer for 1 minute. Reserve
In another pan, make a roux with olive oil, onion, garlic, tomato puree, and black pepper
Add the shrimp with water and let it simmer, stirring always
Add the wheat flour dissolved in a little water and let it thicken
Let it cool
For the dough: In a bowl, place the wheat flour and butter in small pieces
With your fingertips, mix until you get a crumbly texture
Add the eggs one by one and knead well
Line mini muffin tins with the dough, fill with the filling (leaving a little space at the top) and cover, taking care to press the edges with a fork and make some small holes in the top with a toothpick
Place the mini muffins in a baking dish and bake in a moderate oven preheated (180°C) for about 1 hour or until they are golden brown.
