Filling
1 cup of water
1/4 cup of lime juice
1/4 cup of olive oil
2 teaspoons of chopped coriander
2 teaspoons of cornstarch
1/2 teaspoon of ground cinnamon
500g of squid rings
300g of cubed tuna steaks
300g of small shrimp, peeled and deveined
1 large onion, diced
5 medium tomatoes, diced
Salt and black pepper to taste
Dough
21/2 cups of all-purpose flour
2/3 cup of milk
1/3 cup of cold butter, cut into small pieces
1/3 cup of vegetable shortening, cold and cut into small pieces
2 teaspoons of active dry yeast
Salt to taste
Accesory
Cake shape with a 24cm diameter, Eduardo Pozella
Filling
1 cup of water
1/4 cup of lime juice
1/4 cup of olive oil
2 teaspoons of chopped coriander
2 teaspoons of cornstarch
1/2 teaspoon of ground cinnamon
500g of squid rings
300g of cubed tuna steaks
300g of small shrimp, peeled and deveined
1 large onion, diced
5 medium tomatoes, diced
Salt and black pepper to taste
Dough
21/2 cups of all-purpose flour
2/3 cup of milk
1/3 cup of cold butter, cut into small pieces
1/3 cup of vegetable shortening, cold and cut into small pieces
2 teaspoons of active dry yeast
Salt to taste
Accesory
Cake shape with a 24cm diameter, Eduardo Pozella
Filling
Marinate the squid, tuna, and shrimp in lime juice, salt, and black pepper
Saute the onion and tomato in olive oil, stirring until the tomato is fully broken down
Add the seafood, coriander, cinnamon, and cook for 5 minutes
Add the cornstarch dissolved in water and cook for another 5 minutes
Let it cool
Dough
Preheat the oven to a high temperature
With your fingers, make a dough with flour, butter, shortening, and yeast
Add the milk and knead
Line the cake shape with the dough, poke with a fork, cover with aluminum foil and fill with raw kidney beans
Bake for 20 minutes
Remove the foil and kidney beans
Bake for another 20 minutes or until the crust is lightly golden
Aqueça the filling, place it in the cake, and serve.
