Shrimp Empanaditas
From trigger 17 years ago
- 30 minutes to make
- Serves 24
Tender pie crust made with cream cheese. make these shrimp turnovers the winner of the party. Photo Credit From Williams-Sonoma MEXICAN Cookbook
Ingredients
- FOR THE FILLING shopping list
- 2 tablespoons sunflower or canola oil shopping list
- 1/2 of an onion chopped shopping list
- 3 to 4 cloves garlic minced shopping list
- 2 lbs ripe roman tomatoes chop them up shopping list
- 1 bay leaf shopping list
- sea salt shopping list
- fresh ground black pepper shopping list
- 1 lb shrimp peeled and chopped shopping list
- 2 tablespoons capers shopping list
- 4 hot peppers minced shopping list
- 8 pimento olives shopping list
- 1 tablespoon of the pickling liquid fro olives shopping list
- DOUGH shopping list
- 1 cup unsalted butter shopping list
- 6 oz cream cheese at room temperature shopping list
- 2 cups unbleached organic all-purpose flour shopping list
- a pinch of sea salt or to taste shopping list
- 1 egg shopping list
How to make it
- 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.
The Rating
Reviewed by 13 people-
BIG 55555 great!! :)
lanacountry
in Macon loved it
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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.
lori4flavor
in Chicago loved it
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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.
berry
in Myrtle Beach loved it
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