Margarine (for greasing)
For the dough
500g of sweet potato (yam)
1/4 cup of margarine (50g)
3/4 cup of water (180ml)
1 cup of wheat flour (120g)
4 lightly beaten eggs
Prepare the filling
1 small onion (70g) finely chopped
2 soup spoons of olive oil
2 medium tomatoes (240g), seeds removed, finely chopped
1 soup spoon of lemon juice
300g of shrimp, peeled and cut into small pieces
3 drops of chili pepper sauce
1 soup spoon of salt
1/3 cup of wheat flour (40g) dissolved in 1/3 cup of water (80ml)
1 soup spoon of chopped parsley
Margarine (for greasing)
For the dough
500g of sweet potato (yam)
1/4 cup of margarine (50g)
3/4 cup of water (180ml)
1 cup of wheat flour (120g)
4 lightly beaten eggs
Prepare the filling
1 small onion (70g) finely chopped
2 soup spoons of olive oil
2 medium tomatoes (240g), seeds removed, finely chopped
1 soup spoon of lemon juice
300g of shrimp, peeled and cut into small pieces
3 drops of chili pepper sauce
1 soup spoon of salt
1/3 cup of wheat flour (40g) dissolved in 1/3 cup of water (80ml)
1 soup spoon of chopped parsley
Grease a baking dish with margarine, line it with parchment paper, and grease the paper too. Reserve
Prepare the dough: in a pressure cooker, place the sweet potato without peeling, cover with water, seal the lid, and cook over high heat until boiling (when it starts to boil)
Reduce the heat to medium and cook for about 15 minutes
Turn off the heat, let it stand until the pressure releases, then open the lid
Scoop out and pass through a ricer into a bowl. Reserve
Heat the oven to 200°C (hot)
In a medium saucepan, over high heat, melt the margarine in water
Add wheat flour and stir with a wooden spoon until it forms a ball that comes away from the bottom of the saucepan
Remove from heat, add the reserved sweet potato, and mix well
Add the eggs and mix vigorously until it forms a homogeneous mixture
Transfer the dough to the prepared baking dish, cover with a large piece of plastic wrap, and spread it evenly
Discard the plastic wrap
Bake in the preheated oven until firm (about 25 minutes)
Prepare the filling: while the dough is baking, in a medium saucepan over medium heat, cook the onion in olive oil, stirring occasionally with a wooden spoon, until soft (about 4 minutes)
Add the tomato and cook until it's soft (about 5 minutes)
Add lemon juice, shrimp, chili pepper sauce, salt, and flour dissolved in water, and mix
Cook until the filling thickens slightly (about 5 minutes)
Remove from heat and reserve
Remove the dough from the oven and let it cool for about 5 minutes
Unmold onto a clean and dry cloth
Discard the parchment paper and flip over onto another cloth
Wrap up the long side and let it rest for about 5 minutes to maintain its shape after being filled
Unwrap, distribute the reserved filling, and rewrap
Transfer to a serving dish and serve immediately
142 calories per slice.
