Baked Shrimp Rissóis

Name: Baked Shrimp Rissóis
Prep time: 60 min
Cook time: 25 min
Total time: 105 min
Yield: 12
Cuisine: Angola
Ingredients: 250 g wheat flour for the dough; 300 ml water; 40 g unsalted butter; 4 g salt; 300 g cooked peeled shrimp; 100 g onion; 15 g olive oil for the filling; 20 g wheat flour for the filling; 200 ml semi-skimmed milk; 10 g parsley; 100 g shelled egg; 100 g breadcrumbs; 20 g olive oil for finishing

These shrimp rissóis feature the cooked dough and bound filling of Lusophone turnovers. Baking is an announced adaptation.

Ingredients

250 g wheat flour for the dough
300 ml water
40 g unsalted butter
4 g salt
300 g cooked peeled shrimp
100 g onion
15 g olive oil for the filling
20 g wheat flour for the filling
200 ml semi-skimmed milk
10 g parsley
100 g shelled egg
100 g breadcrumbs
20 g olive oil for finishing

Preparation

Bring water, butter, and 2 g salt to a boil. Pour in the 250 g flour all at once and stir over low heat until a homogeneous dough forms and detaches from the saucepan. Let cool slightly under a cloth.

Melt the onion in the 15 g oil for 5 minutes. Add the 20 g flour and mix, then gradually incorporate the milk. Cook to obtain a thick sauce.

Chop the cooked shrimp. Add them to the sauce with the parsley and the remaining 2 g salt. Let the filling cool.

Roll out the slightly cooled dough and cut out 12 discs. Place the filling, fold over, and seal carefully.

Preheat the oven to 200 °C. Dip the turnovers in beaten egg then breadcrumbs. Arrange them on a lined baking sheet and distribute the 20 g finishing oil.

Bake for about 25 minutes until the crust is golden and the filling is hot. The calculation must take into account the amount of breading actually retained, which is not measured here.