Home -> [Latin, Mexican, North American, Seafood, Shrimp, South American] -> [Empanadas de camarao (shrimp empanadas) Recipe]
 
 

Empanadas de camarao (shrimp empanadas)
Artist: _
Categories: Latin, Mexican, North American, Seafood, Shrimp, South American
Yield: 8
Rating: 0
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Ingredients:
DOUGH
3 cupFlour, all-purpose
1 tspCoarse salt
1/2 tspGround tumeric
1/4 tspWhite pepper
10 tbspUnsalted butter, chill, chop
6 tbspLard, chilled
1 Egg
1 Egg yolk
1/2 cupLite beer or water
FILLING
2 tbspUnsalted butter
1 Large onion, peel, chop
2 Cloves garlic
3 Tomatoes, chopped
1/2 tspGround cardamon
1/8 tspGround cloves
1/4 tspWhite pepper
1 tspCoarse salt
1 1/2 cupHearts of palm, drain, chop
3 tbspParsley
1 lbsShrimp, peel, DEVEIN
SEALER AND GLAZE
1 Egg white
2 tbspCold water, milk or cream
Procedures:
1Sift flour into a bowl, add lard and mix until the mixture makes a coarse meal.
2Add egg, egg white and ?cup of cold water.
3Continue mixing and adding the water until a firm dough is formed.
4Knead until the dough is smooth, then wrap and chill for 15-30 minutes.
5In a small skillet, heat butter; add onion and garlic, cook over medium heat until onion is translucent, about 5 minutes.
6Add tomatoes, cardamon, cloves, pepper, and salt.
7Cook about 8 minutes.
8Add palm and cook 5 minutes more, or until liquid has evaporated.
9Set filling aside and let cool, or refigerate overnight, well covered.
10Make sealer and glaze by mixing egg yolk and cold water together.
11Set aside.
12Preheat oven to 400 deg f.
13On a floured board, roll out dough 1/8" thick and cut 4" squares.
14Knead scraps and reroll, repeat making squares until all the dough is used.
15Put one tablespoon of the filling into the center of each square, put shrimp on top, moisten edges of dough with sealer and form a triangle.
16Press edges together with a fork to seal.
17Place empanadas on a baking sheet lined with parchment paper.
18Brush with remaining glaze and bake for 25 minutes, or until golden.
19Transfer to a rack to cool slightly, serve warm.
20Recipe courtesy of: art barron, 05 feb 93 17:01:0
 
 
 
 

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