FOR THE FILLING
1 kg of shrimp with shells (or 500 g of cleaned shrimp)
3 tablespoons of olive oil
1 large onion, chopped
3 cloves of garlic, minced
4 medium tomatoes, peeled and chopped (480 g)
2 tablespoons of chopped fresh parsley
1/4 cup of green olives, pitted (50 g)
1 cup of fresh peas (150 g)
3 tablespoons of cornstarch
1/2 cup of milk (120 ml)
Salt and black pepper to taste
FOR THE CRUST
3 cups of all-purpose flour (360 g)
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter (100 g)
1/2 cup of vegetable shortening (100 g)
1/2 cup of milk (120 ml)
1 egg for brushing
FOR THE FILLING
1 kg of shrimp with shells (or 500 g of cleaned shrimp)
3 tablespoons of olive oil
1 large onion, chopped
3 cloves of garlic, minced
4 medium tomatoes, peeled and chopped (480 g)
2 tablespoons of chopped fresh parsley
1/4 cup of green olives, pitted (50 g)
1 cup of fresh peas (150 g)
3 tablespoons of cornstarch
1/2 cup of milk (120 ml)
Salt and black pepper to taste
FOR THE CRUST
3 cups of all-purpose flour (360 g)
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter (100 g)
1/2 cup of vegetable shortening (100 g)
1/2 cup of milk (120 ml)
1 egg for brushing
PREPARE THE FILLING: clean the shrimp (if they are large, chop them into pieces) and reserve
In a medium saucepan, heat the olive oil
Add the onion and garlic, cover, and cook over low heat for 5 minutes
Add the tomatoes and parsley, cover again, and cook for another 10 minutes or until the tomatoes break down
Add the shrimp, olives, and peas
Season with salt and black pepper to taste, and cook for an additional 3 minutes
Add the cornstarch dissolved in milk, stirring constantly for 5 minutes
Remove from heat and let cool
MAKE THE CRUST: on a flat surface, mix together the flour, yeast, and salt
Add the butter and vegetable shortening
Mix with your fingers until it forms a crumbly mixture
Add the milk and knead until a smooth dough is formed
Roll out 2/3 of the dough to fit a 22 cm diameter tart pan, place in the pan, and trim edges
Spread the filling
Roll out the remaining dough on parchment paper, flip over onto the filling to cover
Remove parchment paper and press edges firmly into the pan
Trim excess dough to desired shape for decoration
Brush with egg and bake in a preheated oven at 200°C for 40 minutes or until golden brown
Remove from mold and serve
607 calories per serving