Rissóis de Camarão

Instructions

1. 1 Make béchamel by melting butter, adding half the flour, and stirring in milk gradually until thick and smooth.
2. 2 Sauté onion, add chopped shrimp and lemon juice, fold into béchamel, season, and chill the filling for thirty minutes.
3. 3 Make pastry dough with remaining flour, water, and a pinch of salt. Roll thin and cut into circles.
4. 4 Place a spoonful of chilled filling on each circle, fold into crescents, and press edges firmly to seal.
5. 5 Dip each rissol in beaten egg, then coat thoroughly in breadcrumbs, pressing gently to adhere.
6. 6 Deep-fry at 175 degrees Celsius for three to four minutes until golden brown, drain, and serve hot.