Shrimp Filled Empanadas
From midgelet 16 years agoIngredients
- DOUGH: shopping list
- 1 teaspoons of salt shopping list
- 1/4 teaspoon of white pepper shopping list
- 1/2 teaspoon of ground tumeric shopping list
- 10 tablespoons of unsalted chilled butter shopping list
- 6 tablespoons of chilled lard ( could be white veg shortening ) shopping list
- 3 cups of flour shopping list
- 1 large egg shopping list
- 1/2 cup of lite beer or water or cream ( cold ) or as needed shopping list
- FILLING: shopping list
- 1 large chopped onion shopping list
- 3 finely chopped tomatoes shopping list
- 1/2 teaspoon of ground cardamon shopping list
- 1/4 teaspoons of white pepper shopping list
- 1 teaspoons of salt shopping list
- 1 1/2 cup of chopped hearts of palm shopping list
- 3 tablespoons of parsley shopping list
- 1 pound of shrimp, peel, deveined shopping list
- 2 tablespoons of butter shopping list
- 2 cloves garlic shopping list
- 1/8 teaspoon of ground cloves shopping list
- glaze AND SEALER: shopping list
- 2 tablespoons of cold milk, water, or cream shopping list
- 1 egg yolk shopping list
How to make it
- Prep time does not include chilling times
- Sift flour into a large bowl.
- Then, cut/mix in lard , butter and flour together into coarse crumbs
- Add egg, 1/4 cup of cold beer or enough ( or water milk or cream are fine as well), until dough is formed.
- Knead briefly until dough clings together
- Form into a ball
- Chill this dough wrapped for 25 minutes or more
- . Add butter to small pan and saute onions.
- Then, add cloves, pepper, tomatoes, cardamon, and salt.
- Cook for 7 minutes.
- Add chopped hearts of palm to the sauce pan and cook for a few additional minutes.
- Make sure all liquid has evaporated.
- Set this filling to the side and refrigerate overnight in a covered container.
- . To make the sealer, mix the cold water and egg yolk.
- Also, set the sealer to the side.
- . Roll out the dough on a floured board and create square pieces of dough.
- Place one tablespoon of filling into each square, put shrimp on top of the filling of each square, dampen each edge of the square with the sealer and then form a triangle.
- Enclose all edges with a fork.
- . Put these empanadas on a lined baking sheet.
- Glaze the top of each empanada with the sealer.
- Then, bake for 30 minutes in a 400 degree oven, or until golden brown.
- Note: both dough and filling may be prepared ahead of time and baked the following day or later in the day
People Who Like This Dish 3
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