Recipe
Shrimp Empanaditas Recipe
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Trigger / All my dishes 2 years ago
Tender pie crust made with cream cheese.
make these shrimp turnovers the winner of the party.
Photo Credit From Williams-Sonoma MEXICAN Cookbook
Prep:20m Cook:30m Servings:24
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 Trigger |
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Fans
- FOR THE FILLING
- 2 tablespoons sunflower or canola oil
- 1/2 of an onion chopped
- 3 to 4 cloves garlic minced
- 2 lbs ripe roman tomatoes chop them up
- 1 bay leaf
- sea salt
- fresh ground black pepper
- 1 lb shrimp peeled and chopped
- 2 tablespoons capers
- 4 hot peppers minced
- 8 pimento olives
- 1 tablespoon of the pickling liquid fro olives
- DOUGH
- 1 cup unsalted butter
- 6 oz cream cheese at room temperature
- 2 cups unbleached organic all-purpose flour
- a pinch of sea salt or to taste
- 1 egg
Directions
- MAKE THE DOUGH by beating together the butter and the cream cheese until it is all blended together.
- Stir in the sea salt and the flour and mix well.
- Knead the dough for a minute (until it holds together) no longer.
- Form it into a ball wrap in plastic wrap and chill for half an hour.
- MAKE THE FILLING
- Heat the oil add the onion and sauté until translucent then add the garlic
- Cook for another 2 minutes and add the tomatoes, capers, hot peppers and pimento olives the sea salt and the bay leaf * cumin.
- Add the shrimp.
- Simmer until mixture is dry and set aside to cool completely, about a half hour.
- Taste before stuffing into pastry and add salt and spice to your liking.*
- *I sometimes add cumin at this point or during the cooking about a teaspoon.
- Remove the bay leaf before stuffing.
- Preheat oven to 350F degrees
- Grease a baking sheet with a little oil
- MAKE EMPANADITAS "TURNOVERS"
- Roll out dough with a rolling pin on a floured surface until about 1/8 inch thick
- Use a 3 inch round cookie cutter and to cut out rounds.
- Using a teaspoon fill each round by placing a heaping spoon in the center of the dough then fold over and seal the edges with a fork.
- Beat the egg with a tablespoon of water to make an egg wash and paint it onto each turnover.
- Bake until golden brown about 15 minutes.
- Transfer to a rack and serve while still warm
- Oh so good do not eat so many your self leave some for the guest.
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organicmama 2 years ago said:
I love shrimp... I think I lived on it as a kid.
trackwidow 2 years ago said:
These sound fantastic. I love shrimp as well and you can never go wrong with a cream cheese pastry.
michellem 2 years ago said:
Oh my these look good...can you come cater my party!?
jeannej 1 year, 10 months ago said:
I wanna try this right away!
mao65 1 year, 8 months ago said:
These look scrumptious! I will save them for my next party. Thanks for the recipe.
mystic_river1 1 year, 7 months ago said:
Very nice!
oldgringo 1 year, 7 months ago said:
Looks great, thanks trigger
Richard oldgringo
lunasea 1 year, 6 months ago said:
Sounds great, Michael. I adore shrimp and the briny goodness of the olives and capers in that tender pastry. I'll be trying this one soon. Thanks!! ~Vickie
fuzzy 1 year, 5 months ago said:
I'm in love..thanks for sending!
berry 1 year, 4 months ago said:
Michael, my friend... this is a wonderful recipe that deserves more than 5!!!! I have shrimps in the freezer and it will be great to try it for the weekend.... I am hungry now. Thanks for share it with me.
pamelanava 1 year, 3 months ago said:
Oh how wonderful this sounds!! Can't wait to try it. Thank you, Michael!
Pamela
lori4flavor 11 months ago said:
Thanks for the corrections to the recipe Michael. These sound delectable! I already have in mind to make them for the next party I go to. Will let you know how they turn out. ^5 and bookmarked.
lanacountry 11 months ago said:
BIG 55555 great!! :)
tagi77 10 months, 2 weeks ago said:
You had me at hot peppers... :-)
luisascatering 8 months, 2 weeks ago said:
These sound delicious! I'm a big fan of cream cheese crust (I make a Chicken and Shitake Pot Pies with Cream Cheese Crust).
I really need to catch up with all your great recipes :-)