Butter (for greasing)
For the dough
500 g of sweet potato (batata-baroa)
1/4 cup of butter (50 g)
3/4 cup of water (180 ml)
1 cup of all-purpose flour (120 g)
4 lightly beaten eggs
Prepare the filling
1 small onion (70 g), finely chopped
2 tablespoons of olive oil
2 medium tomatoes (240 g), seeds removed, finely chopped
1 tablespoon of lemon juice
300 g of shrimp, cleaned and cut into small pieces
3 drops of pepper sauce
1 teaspoon of salt
1/3 cup of all-purpose flour (40 g) dissolved in 1/3 cup of water (80 ml)
1 tablespoon of chopped parsley
Butter (for greasing)
For the dough
500 g of sweet potato (batata-baroa)
1/4 cup of butter (50 g)
3/4 cup of water (180 ml)
1 cup of all-purpose flour (120 g)
4 lightly beaten eggs
Prepare the filling
1 small onion (70 g), finely chopped
2 tablespoons of olive oil
2 medium tomatoes (240 g), seeds removed, finely chopped
1 tablespoon of lemon juice
300 g of shrimp, cleaned and cut into small pieces
3 drops of pepper sauce
1 teaspoon of salt
1/3 cup of all-purpose flour (40 g) dissolved in 1/3 cup of water (80 ml)
1 tablespoon of chopped parsley
Grease a baking dish with butter, line it with parchment paper and grease the paper as well. Reserve
Prepare the dough: in a blender or food processor, combine the sweet potato without peeling, cover with water, blend until smooth, then strain through a cheesecloth into a bowl
Heat the mixture to boiling, then reduce the heat to medium and cook for about 15 minutes
Let it cool, then open the blender or food processor and scrape down the sides
Drain and pass through a fine-mesh sieve into a bowl. Reserve
Preheat the oven to 200°C (hot)
In a medium saucepan, melt the butter in water over high heat
Add the flour and stir with a wooden spoon until it forms a ball that pulls away from the sides of the pan
Remove from the heat, add the sweet potato mixture and mix well
Add the eggs and mix vigorously until smooth
Transfer the dough to the prepared baking dish, cover with a large piece of plastic wrap and spread evenly
Remove the plastic wrap
Bake in the preheated oven for about 25 minutes or until firm
Prepare the filling: while the dough is baking, heat the oil in a medium saucepan over medium heat
Add the onion and cook, stirring occasionally with a wooden spoon, until softened (about 4 minutes)
Add the tomatoes and cook until soft (about 5 minutes)
Add the lemon juice, shrimp, pepper sauce, salt, and dissolved flour mixture, and mix well
Cook until the sauce thickens slightly (about 5 minutes)
Remove from the heat and reserve
Let the dough cool for about 5 minutes
Unmold onto a clean and dry cloth
Remove the parchment paper
Roll up tightly, then let rest for about 5 minutes to maintain shape after filling
Unroll, spread the reserved filling evenly, and re-roll
Transfer to a serving dish and serve immediately
142 calories per slice.
