Rissois de Camarão - Portuguese Shrimp Turnovers

This is a staple at just about every eatery in Portugal. You will find them in restaurants, pastry shops and so on. A BIG thank you to my teen and her friend,  Miss Smiley, who decorated this and other plates so very nicely!

INGREDIENTS

For the dough:
3 cups flour
3 cups of water from boiling the shrimps
1 tbsp of butter
lemon zest from one lemon
salt

For the filling:
1 lbs frozen shrimp with shell
1 or 2 dried chilli pepper
1 finely minced medium size onion
2 tbsp butter
2 tbsp flour
½ cup of shrimp water
½ cup milk
1 tbsp of shrimp powder (see how to make it below)
finely minced parsley
salt & pepper
lemon juice
2 egg yolks

For the turnovers
Oil to fry
Eggs
very fine breads crumbs

DIRECTIONS

For the filling:

1. Bring water with salt and 1 or 2 dried chilli pepper to a boil
2. Add the frozen shrimps
3. When all shrimps turn pink, remove them from water and set shrimp water aside
4. Peel the shrimps and place all shells and heads on a oven safe dish
5. Place that dish in the oven at 385 for about 20 minutes
6. Cut shrimps into small pieces
7. In a pot melt butter then add the onions until achieving a light golden color
8. Add the flour and create a very light roux
9. Add milk and water from the shrimps
10. Keep on stirring the cream until reaching a nice rich and thick consistency
11. Add the parsley and shrimps and set aside
12. Remove shells from oven and grind them to a fine powder
13. Add powder to the cream, the lemon juice add salt and pepper to taste
14. Add the two egg yolks and mix everything very well
15. Set aside and start working on the dough

For the dough:

1. Bring water from the cooking the shrimps, butter, lemon zest to boil in a large pot
2. Once water is really boiling, remove from heat and add the flour and mix it vigorously with a wooden spoon
3. Put it over low heat while keep on mixing the dough, you have to do such until there is no humidity to the dough
4. Once dough seems to be dry yet sticking as a ball remove from heat
5. Put it over the counter/table and work it with your hands until it cools off
6. Cover with a towel and let it rest for 20 minutes

For the turnovers

1. Start spreading the dough with a rolling pin, if and ONLY if dough stick to the rolling pin sprinkle a little flour
2. The secret here it to try to create as thin of a layer as you can without breaking the dough
3. Add small amounts of the shrimp filling over the dough, then fold it 
4. Cut it with a cup creating a half moon (if you have a Cut-N-Seal from Pamperef Chef even better)
5. With a fork, tighten the edges of the half moon turnovers
6. Immerse the turnovers in the beaten egg yolks then the bread crumbles
7. Neatly place them in a large plate making sure they do not touch each other and put them in the freezer for about 2 hours
8. Once they are close to frozen, place them in freezer safe containers or plastic bags
9. When ready to serve them, heat oil and without defrosting the turnovers fry them until reaching a golden color
10. Serve them warm or cold