Portuguese shrimp half-moon turnovers (Rissóis de camarão)

1. For the dough, bring the water to the boil with the butter and salt, tip in the flour all at once and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan; turn out, let it cool a little, then knead until smooth.

2. For the filling, finely chop the peeled prawns; soften the finely chopped onion in the olive oil for 5 minutes, add the prawns and fry for 2 minutes.

3. Whisk the cornflour into the milk until smooth, pour over the prawns and cook, stirring, for 3-4 minutes until you have a thick cream; season with nutmeg, salt, pepper and chopped parsley, then leave to cool.

4. Roll out the dough on a floured surface to 2-3 mm and cut out 8-9 cm circles; put a teaspoon of filling in the centre of each, fold into a half-moon and press the edges with a fork.

5. Dip the half-moons in the beaten egg, then in the breadcrumbs.

6. Fry in batches in plenty of oil at 175 °C for 2-3 minutes until golden brown, drain on kitchen paper (the amount given is the oil absorbed by the food) and serve lukewarm.

Tip: Rissóis are a must at Portuguese birthdays and weddings – once breaded they can be frozen and fried straight from frozen, just a little longer, with perfect results.