Shrimp Empanadas… Our featured Appetizer with our Tequila Sunrise Friday Cocktail… Makes 12 Empanads
This is a 3 part recipe: the dough, the filling, and finishing… I will use a Shrimp filling since we are in Florida . You can fill your Empanada with anything at all. They can be fried or baked. I prefer to fry them.
flour 2 1/4 cups all-purpose flour (additional will be needed for kneading and rolling)
salt 1 teaspoon
cold butter 1 stick cut in half-inch cuts
cold water 1/3 cup
white vinegar 1 tablespoon
In a mixing bowl add flour and salt. Sift. Add butter and blend with your hands. You will see lumps. Beat egg in separate bowl with water and vinegar. Add this to flour mixture. Stir with a fork until the mixture comes together. On a clean cooking surface dust with flour. Place dough on top and dust with flour. Knead dough. Refrigerate for 1 hour. After dough is chilled roll dough out and make circle cuts. (you will need to flour surface and rolling-pin) See example below.
Time to make the stuffing. Shrimp is our filling tonight…
raw shrimp peeled, deveined, and tail off 1 and 3/4 pound 25-31 size
onion 1/2 diced fine
fresh chopped garlic 1 teaspoon
cumin 1 tablespoon
chili powder 1 teaspoon
salt and pepper taste
onion powder 1/2 teaspoon
water 1/8 cup
olive oil 1 teaspoon
lime juice 1 teaspoon
cilantro 1/2 teaspoon
(egg 1 to seal empanadas)
Cook shrimp in a sauté pan and drain out liquid and take shrimp out. Add olive oil, onion, and garlic to the pan on low to medium heat. Add all seasonings and lime juice. Add water and continue to stir until water has reduced and there is very little liquid left. Add shrimp and coat well with seasonings. Egg the outside of the circle with pastry brush. Add the shrimp mixture, 3-4 shrimp in a pile of middle of dough. Close the dough so it looks like a half-moon. Use a fork to seal dough edges. Use pizza cutter to form a clean seal. Deep Fry on 350 degrees under the basket so both sides brown. Cook until golden brown. I like to serve with a Franks Red Hot Sauce. Enjoy.