Dough (10 units)
- 400 gr of flour, plus extra flour to sprinkle
- 1/2 teaspoon of fine salt
- 150 gr of butter
- 150 ml of water
- 1 beaten egg to brown
- 2 onions
- 1 can of surimi
- 1 can of shrimps in brine
- Sweet paprika
- Provence herbs
- Black pepper
Preheat the oven to 200º C.
Peel the onions and cut them into small pieces. Put them in a pan with olive oil over medium heat until they become transparent. Then add 1 tablespoon of sweet paprika, stir a little the surimi and shrimps (previously drained), spices, and salt. Mix everything well and reserve.
For the dough of hot water, we put the sifted flour and salt in another bowl, and make a hole in the center.
Boil the 150 ml of water, when it starts to boil, remove from heat and incorporate the butter into pieces and mix until melted. This reduces the water temperature and the dough will be easier to handle. Mix the liquid in the center of the flour, and mix with a wooden spoon to avoid burning. When it has cooled a bit, we keep mixing with our hands. We will have a soft mass. We cut 1/4 part and reserve inside a clean cloth.
Work quickly, as the dough hardens. Flour a smooth and clean surface, and laminate the dough about 7mm thick.
Cut 12 equal circles that will be the bases, and with the dough that we saved before in the cloth, we make 12 lids. Put the bases inside a mold for muffins, so that the dough does not stand out of the mold.
Fill the dough with the condiments prepared above, pass a brush with egg on the edges of the dough and place the lids sticking with care. Wet with egg over the pie and make a hole on top of the lid to let the steam out.
Put in the oven for 30 minutes at 200º C, reduce the temperature to 180º C and bake another 30 minutes until it gets brown.
Remove the pies from the oven and let cool in the mold about 10 minutes before unmolding.