Filling
1 kg small, clean shrimp
Salt
2 tablespoons of butter
2 medium-sized onions, finely chopped
3 ripe tomatoes, finely chopped
3 cans of 200 ml coconut milk
1 tablespoon of paprika
3 tablespoons of cornstarch (maize)
1/2 cup of milk
1 package of pre-made pastry dough (500 g)
1 liter of oil (or more, as needed, for frying)
Filling
1 kg small, clean shrimp
Salt
2 tablespoons of butter
2 medium-sized onions, finely chopped
3 ripe tomatoes, finely chopped
3 cans of 200 ml coconut milk
1 tablespoon of paprika
3 tablespoons of cornstarch (maize)
1/2 cup of milk
1 package of pre-made pastry dough (500 g)
1 liter of oil (or more, as needed, for frying)
Filling
Heat a little water in a pan, add the shrimp and season with a pinch of salt
Once they turn pinkish-brown, remove from heat and drain
Melt butter in a pan over high heat
Add onions and tomatoes
Let it simmer until the tomato softens
Add shrimp, coconut milk, paprika, and salt to taste
When it comes to a boil, reduce heat and add the cornstarch dissolved in milk
Stir until thickened
Transfer the filling to a bowl and let cool completely
Assembly and Frying
Cut the pastry dough into pieces of approximately 10 by 8 centimeters
Place a spoonful of cold filling on top
Cover with the other half of the dough and seal the edges, pressing with a fork
Heat oil in a deep frying pan (if needed, add more oil to immerse the pastry) and fry the pasties, gradually, until golden brown
Drain on paper towels.
