Seafood pasty

Ingredients:

For the dough:

For the filling:

Preparation:

To prepare the filling:

In a frying pan, put a little olive oil and let it heat up for a few minutes.
Then pour the leek, chopped peppers, prawns and shrimp.
As soon as the peppers are almost ready, we pour in two cans of mussels, a can of cockles and a can of octopus.
Next, add two or three tablespoons of cold tomato.
Mix everything well. Gradually we will see how the filling thickens. It'll be a sign that it's ready.

To prepare the dough (we can make it by hand or with a robot):

Put the flour in a bowl, and add the diluted yeast in the warm water. We mix everything well.
Add the salt and continue stirring.
Pour two tablespoons of olive oil and start forming the dough.
When we have the dough ready, cover it with a cloth and let it settle for 1 hour – 1'30 minutes. Recommendation: You can use this time to do the filling.
After that time, we split the dough into two pieces. The first part of the dough we stretch on the baking paper.
When we have stretched the dough, we prick the base with a fork and throw over the filling that we have prepared beforehand.
Then stretch the second part of the dough onto the table or on other baking paper. This will make it easier to put it on top of the filling.
We make the edges and close the pasty to our liking.
Beat an egg and with a brush, paint all the pasty.
Set the oven to 200 degrees (with the fan), for 30 minutes, until golden brown. If you like it more golden, you can leave it for 10 more minutes.

And, ready! Enjoy this magnificent seafood pasty.

Details: