Crispy Shrimp Pie
Overview
I see that many pastries are mainly sweet and filled with fillings. Just have some seafood! Not worse than KFC! Haha, let’s try making one!
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Ingredients
Steps
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Make the puff pastry first. Melt 12 grams of butter in hot water and set aside
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Pour together flour, water, salt, sugar, and melted butter, mix well and knead into a ball
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Wrap in plastic wrap and refrigerate for one hour
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Another 80 grams of butter is softened in the greenhouse and shaped into a rectangle for later use
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Use a rolling pin to roll the refrigerated dough into a rectangular shape, preferably twice as big as the butter. If you're lazy, just roll it into a rectangular shape!
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Put butter
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Wrap it up
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This way
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Turn over and use a rolling pin to gently roll it into a rectangular shape
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Then stack them up. This is the second time I took it. I forgot to take the previous one!
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Wrap the folded pieces in plastic wrap and refrigerate them for 15 minutes. Then roll them into a rectangular shape and refrigerate them 3 or 4 times!
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Now the puff pastry is ready!
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Roll the puff pastry into thin slices
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Use your favorite grinding tool to press out the skin
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In this way, cut the dough according to the number of shrimps you have!
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Take a piece of skin and put three shrimps on it (prepare the shrimps in advance, remove the shells, add pepper, salt and corn and catch them well). The number of pictures is limited, so I won’t upload them!
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Brush a little egg wash on top of the shrimp skin
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Cover with another sheet of puff pastry! Pinch the edges tightly
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Place on a baking sheet lined with baking paper. When everything is done, brush the surface of the cake with egg wash. Preheat the oven to 175. Bake on middle level for 25 minutes! Check the oven heat control time!
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Once baked and cooled, it’s ready to eat!
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Appreciation of the finished product
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Appreciation of the finished product
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It’s crispy enough!
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Appreciation of the finished product and pictures are limited, so please give me a few more!
