Dough
1 3/4 cups all-purpose flour
1/2 cup warm water
1/3 cup vegetable oil
3 tablespoons softened butter
1 teaspoon active dry yeast
1/2 teaspoon salt
1 egg
Filling
1 cup shrimp with shells
1/4 cup olive oil
1/4 cup cornstarch
2 tablespoons chopped fresh parsley
600g shrimp with shells
3 cloves garlic, minced
2 tomatoes, diced
1 onion, diced
1 red bell pepper, diced
Salt to taste
For brushing
1 egg, beaten
Dough
1 3/4 cups all-purpose flour
1/2 cup warm water
1/3 cup vegetable oil
3 tablespoons softened butter
1 teaspoon active dry yeast
1/2 teaspoon salt
1 egg
Filling
1 cup shrimp with shells
1/4 cup olive oil
1/4 cup cornstarch
2 tablespoons chopped fresh parsley
600g shrimp with shells
3 cloves garlic, minced
2 tomatoes, diced
1 onion, diced
1 red bell pepper, diced
Salt to taste
For brushing
1 egg, beaten
Dough
In a bowl, mix together the water, yeast, and salt
Let it rest for 10 minutes
Next, add the flour and salt
Add the egg, butter, and yeast mixture
Mix well to form a smooth dough
Place the dough in a greased bowl, cover, and let it rest for 1 hour
Filling
Clean the shrimp and cut them into pieces, but preserve their shells and heads
Cook the shrimp in water for 5 minutes
Strain and reserve the broth
Sauté the tomato, onion, garlic, and bell pepper in olive oil, stirring occasionally
Add the shrimp, broth, and cornstarch
Mix well and cook until thickened
Season with salt and parsley
Preheat the oven to medium temperature
Assembly
Roll out the dough over the bottom of a 35-centimeter-diameter tart pan turned upside down
Fill, leaving a small border
Fold over the filling
Brush with egg and bake until golden.
