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Shrimp Empanadas (Empanadillas de Camaron)
From Dorothy McNett's recipes at www.dorothymcnett.com.
3 cups unbleached all purpose flour
In food processor with steel chopping blade in place (or knead by hand), make the dough by combining the flour, salt, sugar and soft butter. Add the beer and process or knead to make a smooth elastic ball of dough. Cover the dough and let it rest while you make the filling. In a heavy bottomed skiller, heat the olive oil. Add the chopped onion and garlic and cook about 5 minutes or until the onion pieces are nice and tender. Add the tomato paste, paprika, cloves, cumin, salt and pepper. Stir in the chopped shrimp and cook and stir several minutes to cook them. Set aside to cool. Preheat oven to 375 degrees. When ready to bake (or fry) them, roll the dough out onto a floured surface to a thickness of about 1/4 inch. Cut into 4 inch rounds. Whisk the egg with the water. With a pastry brush, brush each edge of the rounds with egg mixture. Spoon about 1 1/2 - 2 tablespoons of the filling into the center of each and fold over to make a cresent shape, pinching edges together. Arrange on baking sheets and using a fork press the edges together nicely. Bake about 12 - 15 minutes or more, until nicely browned. OR, if desired, instead of baking them heat a pan with cooking oil such as peanut or corn oil (about 2 - 3 inches deep) to 350 degrees and then carefully fry them to brown (just several minutes) and remove to a paper towel lined baking sheet. Either way, these are delicious!
Recipe created 2017-04-30.