Shrimp – Crayfish Pies – Pasteis De Camarao – Lagostins

1. You can use a mixture of shrimp and crayfish meat for the filling, or just one of the two. How you want or like it. 😉

shrimp

1. Let raw prawns, preferably with the shell, simmer in half a liter of salted water for 3-4 minutes. Place in a sieve and drain, collecting the cooking water. Afterwards, strain the water again through a fine sieve and reserve. Remove the shrimp from the shell and roughly cut into pieces and reserve.

Crayfish meat

1. If you only use crayfish meat, simmer it in approx. 200 ml salted water for 3-4 minutes. Place in a sieve and drain, collecting the cooking water. Afterwards, strain the water again through a fine sieve and reserve. Roughly cut the crayfish meat into pieces and reserve.

filling

1. Heat the margarine in a saucepan, sweat the diced onions in it until translucent, add the flour and mix well and also let it sweat. Should make a thicker pulp / lump. Add the shrimp / crayfish to the cooking water and stir until lump-free. Add lukewarm milk and lemon juice, stir well and bring to the boil while stirring. Season well with salt, pepper, paprika and nutmeg. Mix in the shrimp / crab meat and parsley and let it reduce until there is a thick cream, so that it can be used better as a filling. To let it cool down! Can be prepared a day in advance!

dough

1. Bring the water, olive oil, salt and lemon peel to a boil. As soon as it boils turn down the temperature, remove the lemon peel and add the flour and knead everything well until a ball forms that no longer sticks to the walls of the pot. Put the dough in another bowl and cover with a cloth to let cool down a little. Then knead the lukewarm dough until it has cooled down.

Shape pies

1. Roll out a piece of the dough on a suitable lightly floured surface, about 3-4 mm thin (that you can see the surface shimmering through), put a spoonful of cream filling on it, fold the dough over it and, if possible, press on a little air-free and with a Cut out the glass or cookie cutter in a crescent shape and press down again. Place on a parchment paper sprinkled with a little flour.

Bread

1. Set up two suitable containers, one with the beaten eggs and another with breadcrumbs. First pull the shaped pies through the egg and then bread them with breadcrumbs and place them back on a floured surface. Now you can deep-fry the pies afterwards, or you can freeze them first and deep-fry them as required. For freezing, it is best to place cling film between the pies so that they do not stick to each other.

Deep-frying

1. In a suitable saucepan, heat the oil to approx. 160 ° C and deep-fry the pies until they are golden yellow. Lift out and drain on paper towels.
2. The recipe this time resulted in 65 pieces, it always depends on the size of the pies and how thick you roll out the dough. 😉 Suitable as a starter for Christmas or New Years. But people also like to eat at parties, birthdays, etc., as well as just in between. That’s why it’s good to have something frozen. 😉
3. Bon appetit !!! Bom Apetite !!!