Shrimp and Cream Cheese Pastel

Toast the shrimp shells and heads in a saucepan with oil

Add the whole milk to the saucepan and bring to a boil

Add the white vinegar and stir

Let the mixture curdle for 5 minutes

Separate the curd from the whey using a sieve

Blend the curd mass with the shrimp shells and heads, salt, black pepper, spicy chili pepper, and butter in a blender

Cut the raw shrimp into large cubes and season with salt, black pepper, Sicilian lemon zest, and scallions

Add the cream cheese to the shrimp mixture and combine

Fill the pastel dough circles with the shrimp mixture and seal securely

Deep fry the pastels in hot oil at 350°F (180°C) until golden brown