FOR THE DOUGH, MIX: 1/3 cup of warm water (8 fl oz), 1 tablespoon of dry active baking yeast, 1/2 cup of all-purpose flour (4.5 oz), 1 1/2 cups of all-purpose flour (6 oz), 1/2 teaspoon of salt, 1 large egg at room temperature, 3 tablespoons of unsalted butter at room temperature
FOR THE FILLING, MIX: 600g of shrimp with shells, 1 cup of water (8 fl oz), 2 medium tomatoes, diced (4 oz), 1 medium onion, diced, 3 cloves of garlic, minced, 1 small red bell pepper, seeded and chopped, 1/4 cup of olive oil (2 fl oz), 1/4 cup of cornstarch (0.6 oz), 2 tablespoons of chopped fresh parsley, Salt to taste, 1 egg beaten for brushing
FOR THE DOUGH, MIX: 1/3 cup of warm water (8 fl oz), 1 tablespoon of dry active baking yeast, 1/2 cup of all-purpose flour (4.5 oz), 1 1/2 cups of all-purpose flour (6 oz), 1/2 teaspoon of salt, 1 large egg at room temperature, 3 tablespoons of unsalted butter at room temperature
FOR THE FILLING, MIX: 600g of shrimp with shells, 1 cup of water (8 fl oz), 2 medium tomatoes, diced (4 oz), 1 medium onion, diced, 3 cloves of garlic, minced, 1 small red bell pepper, seeded and chopped, 1/4 cup of olive oil (2 fl oz), 1/4 cup of cornstarch (0.6 oz), 2 tablespoons of chopped fresh parsley, Salt to taste, 1 egg beaten for brushing
MAKE THE DOUGH: In a bowl, mix the warm water, yeast, and all-purpose flour
Let it rest in a protected place from wind for 10 minutes
In another bowl, mix the all-purpose flour with salt and make a depression in the center
Add the egg, butter, and yeast mixture and fold until just combined
With a wooden spoon, incorporate the flour into the ingredients at the center until a soft dough forms
Turn it onto a floured surface and knead gently until smooth and comes away from hands
Transfer the dough to an oiled bowl and spin it around to coat evenly
Cover with plastic wrap
Let it rise until doubled in volume (about 45 minutes)
PRESS THE DOUGH DOWN WITH YOUR HANDS AND LET IT REST FOR ANOTHER 15 MINUTES BEFORE OPENING
PREPARE THE FILLING: Clean the shrimp, reserving the shells and heads
Cut them into pieces and reserve
In a pot with water, combine the reserved shells and heads and let it simmer for 5 minutes with the lid on
Strain and reserve the broth
In another pan, sauté the tomato, onion, garlic, and bell pepper in olive oil for 8 minutes, stirring occasionally
Add the shrimp and reserved broth and cook, stirring, until thickened
Season and add the parsley
Open the dough into a circle of 35 cm diameter on an oven-ready dish with the bottom facing up
Spoon the filling in the center leaving a border of 5 cm
Drape the border over the filling and brush with egg
Bake in a preheated oven at 200°C for 25 minutes or until golden brown
Serve warm or at room temperature
309 calories per serving
