Shrimp Pastel
Coquimbo — Mother recipe · en it
A crunchy and delicious shrimp pastel, typical of the Coquimbo region in Chile.
📷 Msadp06 — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 45 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 200 g of shrimp
- 200 g of ground meat
- 1 onion
- 1 zucchini
- 1 tomato
- 1 egg
- 1 tablespoon of oil
- salt and pepper to taste
- 1 bullion cube
- 100 g of grated cheese
- 2 bay leaves
- 2 sprigs of oregano
Method
- Clean the shrimp and cook them in salted water for 15 minutes, then cool them under cold water and dry them well.
- Beat the egg with the bullion and mix it with the ground meat, oregano, and bay leaves.
- Chop the onion, zucchini, and tomato into cubes and sauté in a pan with oil until golden brown.
- Add the shrimp, meat, and vegetables to the pan and mix well.
- Form a pie with the phyllo dough and fill it with the shrimp and meat mixture.
- Bake the pastel in the oven at 180°C for 20-25 minutes, until the phyllo dough is golden.
- Serving: serve warm with a sprinkle of grated cheese on top.
The story
Pastel de jaiba is a culinary tradition that dates back to the colonial era in Coquimbo, where sailors used to prepare unique and flavorful dishes using local shrimp.
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