Summary

Ingredients

For the dough:

• 100 g butter
• 5 tablespoon white wine or water
• 200 g flour
• 1 teaspoon salt
• Fat, for the shape
• Flour, for the work surface

For covering:

• 250 g shrimp (s), small, cooked and peeled
• 2 tablespoon lemon juice
• 1 bunch dill, chopped or dried
• 2 onions)
• 1 tablespoon butter
• 2 egg (s)
• 250 g cream
• Saffron threads
• salt and pepper

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Instructions

1. Melt the butter in a saucepan over a mild heat. Then take the saucepan off the stove and pour in the white wine. Mix in the flour and salt and work everything into a smooth dough and let it rest in the refrigerator for about 30 minutes.
2. Wash the prawns in cold water and pat dry. Put in a bowl, drizzle with lemon juice and mix in the dill.
3. Finely chop the onions and sauté them in a pan with a little butter until they are soft. Take it from the stove and let it cool off.
4. Beat the eggs in a bowl, stir in the saffron and season with salt and pepper. Stir in the cream.
5. Preheat the oven to 180 ° C hot air.
6. Grease the form (e.g. cake springform pan with a diameter of 26 cm). Roll out the dough on a floured work surface, place in the mold and form an edge about 2 cm high. Spread the prawns on top and pour the egg mixture over them. Bake in the oven for about 30 minutes.
7. Serve hot and with a fresh salad. A glass of dry white wine goes perfectly with this.