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- Ingredients
- Recipe
- wheat flour2 cup
- margarine200 g
- egg1 unit(s)
- salt1 coffee spoon
- Extra Virgin Olive Oil3 tablespoon
- shrimp500 g
- chopped onion1 unit(s)
- crushed teeth2 unit(s)
- diced tomatoes3 unit(s)
- Original Knorr Homemade Seasoning2 teaspoon
- sour cream2 cup
- yolk1 unit(s)
- water1 teaspoon
- wheat flour4 tablespoon
- Mix the flour, egg and salt Add the margarine little by little, mixing with your hands until you get a homogeneous mass. If necessary, add water until the dough is smooth. Shape into a ball and place in the fridge for at least 30 minutes. In a very hot pan, put a drizzle of olive oil and grill the shrimp until golden on both sides and cooked through. Reserve In the same pan, add a little more oil and sauté the onion, garlic, tomato and Knorr Original Homemade Seasoning. Add the margarine and wheat flour and cook for another 2 minutes. Gradually add the cream, mixing well to avoid lumps. In the same pan, add a little more oil and sauté the onion, garlic, tomato and Knorr Original Homemade Seasoning. Add the margarine and wheat flour and cook for another 2 minutes. Gradually add the cream, mixing well to avoid lumps. Turn off the fire. Add the grilled prawns and add them to the cream filling. Finally, add the parsley. Reserve Preheat the oven to 180°C. Set aside half of the dough to cover the pie. Roll out 2/3 of the remaining dough with the rolling pin and cover the bottom of a detachable pan (25 cm). With the 1/3, make rolls, stretch them and cover the sides. Spread the shrimp stuffing over the dough. Roll out the rest of the dough and cover the pie. If you have leftovers, you can make some decorations, such as strips or use shapes to cut cookies and put on top. Brush the surface with a mixture of egg yolk + water and bake the pie until golden.
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