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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Paxxi
traditional
contemporary
Level of difficulty
Time needed
45 minutes
INGREDIENTS
400 g prawns, shelled and deveined 
240 g DODONI feta, diced 
2 onions, finely chopped
400 g tomatoes, diced
2 Tbsp olive oil 
1½ tsp sweet paprika
4 Tbsp finely chopped parsley 
430 g plain flour
¼ tsp salt
170 g DODONI cow's butter, cold
1 egg
80 ml cold DODONI milk 
1 egg yolk for brushing
PREPARATION 
For the filling: Sauté the onions in the olive oil in a frying pan until they wilt. Add the tomatoes and paprika and leave to cook until the liquid has evaporated (around 10 minutes). Remove from the heat and leave to cool. Clean the prawns by removing the legs, shell, head and tail. If they are large, devein them by removing the intestinal tract with the point of a knife, then cut the prawns into pieces (small prawns can be left whole). Add the prawns to the sauce, followed by the diced DODONI feta and finely chopped parsley. Mix together well. For the dough, mix the flour with the salt, add the cold butter and rub it in lightly with the fingertips until the mixture resembles breadcrumbs. Gradually add the egg and milk until a soft, elastic dough is obtained that no longer sticks. Divide into pieces and roll out into thin sheets.
EXECUTION 
Cut the sheets into 9 cm rounds. Put 1 Tbsp of filling in the centre of each and close sealing the edges of the dough tightly. Place on a baking sheet lined with greaseproof paper. Beat the egg yolk with 1 Tbsp water and brush over the rounds. Bake in a preheated oven at 200° C for around 30 minutes.
