Garlic Shrimp Patty in a saffron crust

Original post: http://goo.gl/0EEDOx

The filling:

1 lb shrimp

½ teaspoon salt (to season shrimp)

¼ teaspoon black pepper (to season shrimp)

4 tablespoon butter

1 small onion

¼ cup scallion

1 tablespoon thyme leaves

5 garlic cloves

¾ cup heavy cream

¼ cup crackers (crumbs)

½ teaspoon Sugar

¼ teaspoon Black pepper

½ teaspoon Salt (or more to taste)

For the crust:

The dry:

2 cup flour

½ teaspoon baking powder

3 teaspoon sugar

1 teaspoon salt

½ cup shortening

½ cup cold butter

Wet:

1 large pinch of saffron

1/3 cup water

½ teaspoon vinegar

1 egg

½ tsp salt

1 tsp sugar

Instructions

• Place the saffron in the 1/3 cup of hot/warm water
• Allow the saffon to bloom in the warm water set aside to get to room temp
• Once its at room temp you can also place it in the freezer or refrigerator to get cold
• Once the saffon liquid is cold combine it with the other wet ingredients
• Combine the dry ingredients, cut the fat into the flour mixture with a fork or dough cutter until the butter and flour form little balls coated with flour (almost resembling medium sized breadcrumbs)
• Pour the wet onto the dry and stir with a spoon until the dough has come together (do not use hands)
• Cover with a plastic wrap and refrigerate for at least 30 minutes
• Roll out the dough on a floured work surface, fold in thirds and roll again place in the freezer for 5 minutes
• Repeat the process two more times dough is smooth and cold, (may have butter streaks in it)
• Store in the refrigerator wrapped in plastic while you make the filling.