Dough
7 tablespoons of butter
1/2 cup grated Parmesan cheese
3 eggs
1 1/2 cups milk
1 cup vegetable oil
Salt to taste
3 cups all-purpose flour
1 cup cornstarch
2 teaspoons active dry yeast
3 egg whites beaten until frothy
Filling
500g of clean shrimp
Salt to taste
Juice from 1/2 lemon
1 tablespoon mustard
4 tablespoons olive oil or vegetable oil
Small chopped onion
2 diced tomatoes without seeds and peels
1 cup chopped green olives
1 tablespoon chopped fresh parsley
3 tablespoons all-purpose flour
1 cup milk
3 tablespoons cake flour
1 egg beaten for brushing
Accessory
Form a 30cm diameter tart shell with removable sides, greased
Dough
7 tablespoons of butter
1/2 cup grated Parmesan cheese
3 eggs
1 1/2 cups milk
1 cup vegetable oil
Salt to taste
3 cups all-purpose flour
1 cup cornstarch
2 teaspoons active dry yeast
3 egg whites beaten until frothy
Filling
500g of clean shrimp
Salt to taste
Juice from 1/2 lemon
1 tablespoon mustard
4 tablespoons olive oil or vegetable oil
Small chopped onion
2 diced tomatoes without seeds and peels
1 cup chopped green olives
1 tablespoon chopped fresh parsley
3 tablespoons all-purpose flour
1 cup milk
3 tablespoons cake flour
1 egg beaten for brushing
Accessory
Form a 30cm diameter tart shell with removable sides, greased
In a bowl, mix well the butter, cheese, eggs, milk, oil, and salt
Add the flour, cornstarch, and yeast
Fold in the egg whites until just combined. Reserve
Filling
Season the shrimp with salt, lemon juice, and mustard. Reserve
Heat olive oil or vegetable oil in a pan, sauté the onion, tomato, olives, and parsley
In another pan, fry the shrimp with a little butter
Add the cooked shrimp to the sautéed mixture
Add the flour dissolved in milk and stir until thickened
Let it cool
Dust the form with cake flour and place half of the dough
Add the filling and cover with the remaining dough
Brush with egg and bake in a preheated oven at 180°C for 30 minutes.
