A delightful combination of cheese and shrimp wrapped in a crispy, golden pastry. Perfect as an appetizer or a snack, these empanadas offer a seafood twist on a traditional favorite.
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Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.
Add shrimp and cook until pink and opaque. Season with salt, pepper, and paprika.
Remove from heat, let cool, then mix in the grated cheese. Set aside.
In a bowl, mix flour and a pinch of salt. Add butter and rub with fingers until it resembles breadcrumbs.
Beat the egg and add to the mix, gradually adding cold water to form a dough.
Knead lightly on a floured surface, wrap in cling film, and let it rest for 30 minutes.
Preheat the oven to 200°C (392°F).
Roll out the dough on a floured surface to about 3mm thick. Cut circles using a pastry cutter.
Place a spoonful of filling in the center of each circle. Fold and press the edges to seal.
Arrange empanadas on a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until golden brown.
For extra flavor, add finely chopped cilantro to the filling.
You can use a mix of cheeses for a more complex taste.
Can I use a different type of cheese?
Yes, you can use any cheese that melts well, such as cheddar or mozzarella.
How can I store leftover empanadas?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven.
Can I substitute shrimp with another protein?
Yes, you can substitute shrimp with cooked chicken or beef for a different filling.
What can I serve with these empanadas?
Serve warm with salsa or guacamole for added flavor.
Can I use puff pastry instead of making the dough?
Yes, using puff pastry will give a flakier texture to the empanadas.
