Tarts filled with shrimp, Empadinhas recipe

To selebrate the tradition of Brazilian wine sparkling wine, a dry sparkling whiteis fine.

Preparation: 1 ½ hours, baking: 25 - 30

Extras:

20 individually formakia metal, round paddle - Pat

Materials (20-Tarts):

For the dough:

1 flitz. tea butter, at room temperature, cut into kyvakia
2 eggs, prefer organic
1 - 1 ½ flitz. tea water
minimum salt
4 flitz. tea flour for all uses
1 egg beaten, prefer organic (for spreads)

For the filling of shrimp:

2 boxes. olive soup
Dry 1 onion, chopped
1 cloves garlic, melted
2 boxes. customer tomato soup, dissolved in 3 box. Water soup
700 gr. «Shrimp Valley» fresh, purified and cut each into 3 pieces
200 gr. frozen peas, cooked and drained
2 boxes. soup of fresh thyme leaves
or 1 carton. dry soup
1 box. fresh lemon juice
10 green olives, without seeds, chopped
salt, cayenne pepper

Procedure:

Yeast: hit the butter in mixer until afratepsei slightly and add eggs one by one. We strike a moderate to low speed for 2 minutes then add water, salt and flour. Hit the dough until homogenized, adding water if necessary. The dough should be very soft. The mold into ball, wrap with a transparent membrane and leave for 1 / 2 hours in refrigerator, to «rest».

Filling: Heat olive oil in a possible fire in a frying pan and sotaroume onion and garlic for 2 minutes, being careful not black garlic, because it pikrisei. Add the customer and the shrimp and cook for 2 to 3 minutes. Finally, add peas and downloads the vessel from the fire. Add the thyme, lemon juice, olives, salt and pepper and mix. The mixture should not be more water.

Tarts: preheated oven at 180 ° C.
In a slightly open alefromeni surface with the plastic dough to a thickness of 2.5 mm. Using paddle-tab tea saucers or little bigger than formakia, cut 20 disks of dough and dress the interior formakia, covering the walls. Keep the excess dough at the end. Fill the formakia with shrimp mixture. We open the rest of dough on a sheet with the same thickness. Using now coupé-tab or saucers of coffee with the same diameter formakia, cut the other 20 discs of dough to cover the Tarts, pressing the edges with our fingers. Tarts are coated with the beaten egg, pick a tapsaki and bake for 25 minutes, until slightly rodisoun.

Delicious, medium-size shrimp living f 'off from the village of Valley Ermionidas with vermillion color on the shell and the flesh. To find the Central Market, and big Fish. If we can find, use other fresh or frozen.

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