Prawn Panzerotti

Got some really good saltwater shrimp from Everfresh the other day, and I was looking for more ideas for simple meals for sahur during this Ramadan.

I’ve made steamed buns and burger buns using my Kenwood BM450 breadmaker, so now I’m revisiting very old pizza recipes using the new equipment I have on hand.

I made this recipe a long time ago and remembered how yummy it was. Making this again took longer than I thought, as it’s been a while since I assembled calzones. Next time I would roll the dough thinner on the edges, so that the pleated part doesn’t get too thick.

The recipe makes a lot of filling, with plenty leftover to serve with the calzones.

Based on the recipe from 500 Pizzas & Flatbreads.

Prawn Panzerotti

Ingredients

• 1 recipe Calzone Dough
• 1 kg shrimp, shelled, cleaned and deveined (500-600 grams nett)
• 225 ml apple juice OR white grape juice
• 3 tablespoons celery leaves (daun sup) OR cilantro (daun ketumbar)
• 1/2 teaspoon salt
• 60 grams unsalted butter
• 200 grams button mushrooms, sliced
• 2 spring onions (daun bawang), chopped
• 3 tablespoons plain flour
• 120 ml full cream milk OR pasta cream (18% fat)
• 3 tablespoons grated gouda cheese

Preheat the oven to 230 degrees C (fan 210 degrees C).

When the dough is in the breadmaker, make the filling. In a large pot, add the shrimp, juice, and celery leaves.

Add enough water just to cover the shrimp, about 2 cups.

Turn on the heat to medium high and simmer, until the shrimp turn pink and opaque, 5 to 6 minutes. Using a slotted spoon, remove the shrimp from the pot.

Return the liquid to a boil, turn up the heat to high and continue cooking, until liquid has reduced to about 1 cup, about 10 minutes.

Strain the liquid using a fine mesh sieve, and set aside.

In the same pot over medium high heat, melt 25 grams of the butter.

Add the mushrooms and spring onions and cook, stirring, until mushrooms are tender, 5 to 6 minutes. Set aside.

Melt the remaining butter. Add the flour and cook, stirring, until the mixture becomes a smooth paste and begins to bubble.

Whisk in the reserved shrimp and juice liquid. Cook, stirring, about 1 minute.

Add the milk or cream, shrimp, mushrooms and cheese and cook, stirring to combine, until the cheese has melted and the mixture is heated evenly. Remove from heat.

While assembling the calzones, preheat a baking tray lined with baking paper in the oven.

After the dough has rested for 10 minutes, gently punch down to let out the air. Transfer to a lightly dusted surface.

Using a sharp knife or dough cutter, divide the dough into 4 equal-sized pieces.

Working with one piece at a time, fold the edges of the dough into itself, and roll seam-side down into a tight ball.

Flatten the dough to form a disc, and lightly dust with flour.

Using a lightly dusted rolling pin, roll the dough into a 6-inch disc, about 1/8-inch thick. Repeat for the remaining dough.

Add the filling. Working with one piece of dough at a time, using a pastry brush, glaze the top edge of the circle with water.

Spoon the filling onto the lower half of the dough, taking care not to overstuff the calzone as they will leak.

Fold the top over the filling, so that the top edge sits 1 cm from the bottom edge.

Lightly glaze the edge of the top piece with water.

Fold the bottom edge over the top piece, and seal tightly. Repeat for the remaining dough and filling.

Make a 1 cm slit at the top to allow steam to escape. Place the calzones on the preheated baking tray.

Bake on the middle rack, until the filling is hot and the base is golden brown, 15 to 20 minutes.

Extra filling can be served as a sauce for the panzerotti. Enjoy!