SHRIMP AND CHEESE EMPANADAS

JON MICHELENA

#empanadas

These empanadas can be fried or baked. I baked most of them because are healthier.

 

SHRIMP AND CHEESE EMPANADAS

 

SHRIMP STUFFING

12 oz. peeled and deveined shrimps

1 Tbsp. vegetable oil

1 minced garlic clove

2/3 c. diced yellow onions

1/2 c. diced red bell pepper

1/2 c. diced green bell pepper

1/4 c. chopped cilantro

24 oz. shredded mozzarella cheese

 

EMPANADAS DOUGH

2.20 lb. / 35 oz. all-purpose flour

1 tsp. salt

9 oz. unsalted butter

60 ml. cold white wine

300 ml. cold water

1 beaten egg

1 beaten (egg wash)

 

PREPARATION

Chop the shrimps in small pieces.

Heat the vegetable oil and sauté onions, garlic, and peppers together. Once vegetables are cook let it cool off.

In a bowl mix the shrimps, sauté vegetables, cilantro, and shredded cheese. Refrigerate it.

MAKE THE DOUGH

While the vegetables are cooling off, I will work with the dough.

In a bowl mix flour and salt.

Cut the butter into the flour, until the butter is the size of peas.

Mix the wine, cold water an egg. Add the liquid to the flour mixture and mix forming a ball. Flatten the dough, wrap in plastic film, and refrigerate it for 1/2 hour.

I will cut the dough in half. Leave a piece in the refrigerator an extend the other piece to about 1/8-inch thickness.

Sprinkle the table with flour and extend the dough.

Roll out the dough to 1/8-inch thickness and cut 6 inches disks o divide the dough in 16 – 18 balls and extend it to 6 inches disks.

Place the empanadas disks on the preparation table and fill with the stuffing. Do not overdo it.

Fill the empanadas with the stuffing. Brush the edges with egg wash and fold the dough in half. Press the sides with a fork to seal them or make a design.

Now you can fry o bake the empanadas.

If you choose to bake the empanadas, place the empanadas on a greased sheet pan with oil spray or butter. With a brush coat the empanadas with the egg wash.

 Preheat the oven at 475°F. / 246°C.

Bake the empanadas for about 25 minutes o until golden brown.

Serve the empanadas with the cilantro sauce.

 

CILANTRO SAUCE

1/4 c. olive oil

2 Tbsp. Fresh lemon juice extract

1/4 tsp. salt

1 tsp. crushed red pepper seeds

1 minced garlic clove

1/4 c. diced purple onion

1/2 c. chopped cilantro

 In a bowl mix the ingredients for the sauce