For the dough
2 1/2 cups all-purpose flour (300 g)
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cold unsalted butter, cut into small pieces (150 g)
1/3 cup cold water (80 ml)
For the filling
1 medium onion (100 g) finely chopped
3 tablespoons olive oil
2 medium tomatoes (240 g), peeled and seeded, finely chopped
1/3 cup cold water (80 ml)
1 teaspoon salt
1 tablespoon chopped parsley
400 g shrimp, cut into small pieces of 0.5 cm
2 tablespoons freshly squeezed lime juice
1/4 cup all-purpose flour (30 g)
1 cup milk (240 ml)
1 tablespoon prepared mustard
1 egg yolk lightly beaten (for brushing)
For the dough
2 1/2 cups all-purpose flour (300 g)
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cold unsalted butter, cut into small pieces (150 g)
1/3 cup cold water (80 ml)
For the filling
1 medium onion (100 g) finely chopped
3 tablespoons olive oil
2 medium tomatoes (240 g), peeled and seeded, finely chopped
1/3 cup cold water (80 ml)
1 teaspoon salt
1 tablespoon chopped parsley
400 g shrimp, cut into small pieces of 0.5 cm
2 tablespoons freshly squeezed lime juice
1/4 cup all-purpose flour (30 g)
1 cup milk (240 ml)
1 tablespoon prepared mustard
1 egg yolk lightly beaten (for brushing)
Prepare the dough: in a large bowl, combine the flour, salt, black pepper, and butter
Mix with your fingertips until it resembles coarse crumbs
Mix in the cold water, then knead the dough lightly with your hands
Form a ball with the dough and wrap it in plastic film
Refrigerate
Prepare the filling: in a medium skillet, cook the onion over medium heat in olive oil until softened (about 2 minutes)
Add the tomato and water
Reduce heat to low and simmer until the tomato is tender (about 2 minutes)
Add the salt, parsley, shrimp, and lime juice
Simmer for about 3 minutes or until the shrimp are slightly pink
Increase heat to medium
Add the flour and stir well
Mix in the milk with prepared mustard
Gradually add it to the skillet and cook over low heat, stirring constantly, until thickened (about 3 minutes)
Let cool
Preheat oven to 180°C (medium-high)
Divide the dough into four equal parts
Roll out one portion directly onto a baking sheet or cake pan
Roll out the remaining dough portions and place them around the filling, leaving a small border
Brush the tops with egg yolk
Repeat the process with the remaining dough to form three more tortas
Distribute the shrimp mixture among them
Top each with a layer of dough and press the edges to seal
Cut out small leaves from the remaining dough and use to decorate
Assemble the tortas in a large baking dish and bake in preheated oven until golden brown (about 25 minutes)
Unmold onto four plates and serve immediately
841 calories per serving
