FOR THE DOUGH
1/3 cup of warm water (8 fl oz)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (9 oz)
1 1/2 cups of all-purpose flour (12 oz)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter, softened (6 oz)
FOR THE FILLING
600g of shrimp with shells
1 cup of water (8 fl oz)
2 medium tomatoes, diced (12 oz)
1 medium onion, diced
3 cloves of garlic, minced
1 small red bell pepper, seeded and chopped
1/4 cup of olive oil (6 oz)
1/4 cup of cornstarch (2 oz)
2 tablespoons of chopped fresh parsley
Salt to taste
1 egg, beaten for brushing
FOR THE DOUGH
1/3 cup of warm water (8 fl oz)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (9 oz)
1 1/2 cups of all-purpose flour (12 oz)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter, softened (6 oz)
FOR THE FILLING
600g of shrimp with shells
1 cup of water (8 fl oz)
2 medium tomatoes, diced (12 oz)
1 medium onion, diced
3 cloves of garlic, minced
1 small red bell pepper, seeded and chopped
1/4 cup of olive oil (6 oz)
1/4 cup of cornstarch (2 oz)
2 tablespoons of chopped fresh parsley
Salt to taste
1 egg, beaten for brushing
MAKE THE DOUGH: in a bowl, combine the warm water, yeast, and flour
Let it sit in a protected area from the wind for 10 minutes
In another bowl, mix the flour with salt and make a depression in the center
Add the egg, butter, and yeast mixture
With a wooden spoon, incorporate the flour into the ingredients at the center until forming a soft dough
Turn it over onto a floured surface and knead slightly to form a smooth and even dough
Transfer the dough to a greased bowl and spin it around so that all of it is coated with butter, too
Cover with plastic wrap
Let it rise until it doubles in volume (about 45 minutes)
Push 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, covered
Strain and reserve the broth
In another pot, sauté the tomato, onion, garlic, and red bell pepper in olive oil for 8 minutes, stirring occasionally
Add the shrimp and the reserved broth
Add cornstarch and cook, stirring, until it thickens
Season with salt and add parsley
Open the dough into a circle of 35cm diameter over a baking sheet with the bottom turned upwards
Spread the filling in the center leaving a border of 5cm
Fold the border over the filling and brush with egg
Bake in a hot oven (400°F), preheated, for 25 minutes or until golden brown
Serve warm or at room temperature
309 calories per serving
