SEAFOOD EMPANADA FILLING RECIPE RECIPES

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SHRIMP EMPANADAS RECIPE | BON APPÉTIT



Shrimp Empanadas Recipe | Bon Appétit image

Gather a crew to help stuff and pinch these flavor-packed shrimp empanadas, then fry up enough for a crowd. It’s a labor of love that’s more than worth it.

Provided by Ignacio Mattos

Yield 8–12 servings

Number Of Ingredients 16

4 oz. lard, melted, slightly cooled
1 Tbsp. kosher salt
1 Tbsp. red wine vinegar
6 cups all-purpose flour, plus more for surface
1 lb. small shrimp, preferably head-on, peeled, deveined, shells and heads reserved
4 Tbsp. extra-virgin olive oil, divided
? cup dry white wine
1 medium onion, very finely chopped
4 garlic cloves, thinly sliced
6 Tbsp. chilled unsalted butter, cut into pieces
2 Tbsp. finely chopped cilantro
1 tsp. finely grated lemon zest
½ tsp. crushed red pepper flakes
Kosher salt
Vegetable oil (for frying; about 8 cups)
Special Equipment: A 4½"-diameter cookie cutter; a deep-fry thermometer

Steps:

  • Mix warm lard, salt, vinegar, and 2 cups lukewarm water in a large bowl to combine. Gradually add 6 cups flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.
  • Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.
  • Do Ahead: Dough can be made 2 days ahead. Keep chilled.
  • Cut shrimp in half lengthwise, then finely chop (it’s okay if some pieces get pasty). Set aside.
  • Heat 2 Tbsp. olive oil in a large saucepan over medium-high. Add reserved shrimp shells and heads (if using) and cook, smashing down on shells and heads occasionally with a wooden spoon, until pink and bottom of pot begins to brown, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add ? cup water; bring to a boil. Reduce heat to low and simmer until reduced by one-third, 6–8 minutes. Let cool. Strain stock through a fine-mesh sieve into a heatproof measuring glass, pressing on solids; discard solids.
  • Wipe out pan, add remaining 2 Tbsp. olive oil, and set over medium heat. Cook onion, stirring often, until softened but without taking on any color, about 5 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add shrimp stock and reserved shrimp and cook, stirring occasionally, until most of the shrimp have turned pink, about 2 minutes. Remove from heat. (Shrimp will continue cooking in the residual heat.) Mix in butter, cilantro, lemon zest, and red pepper flakes; season with salt. Let cool 20 minutes, then transfer to a medium bowl. Chill at least 1 hour before using.
  • Divide dough into 6 equal pieces. Cover all but 1 piece with plastic wrap and chill. Roll out remaining piece of dough to a 14" round about 1/16" thick.
  • Using cutter, punch out 6 rounds from dough. Place 1 Tbsp. filling in the center of each and brush water halfway around edge of each round.
  • Fold dry side of dough up and over filling to create a semicircle. Pinch edges to seal; crimp.
  • Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining dough and filling. Chill 20 minutes.
  • Meanwhile, pour vegetable oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°. Working in batches and adjusting heat to maintain temperature, fry empanadas, turning often, until deep golden brown, 5–7 minutes per batch. Transfer to a wire rack set over paper towels; let cool 2 minutes before serving.
  • Do Ahead: Filling can be made 1 day ahead. Keep chilled.

SHRIMP EMPANADAS RECIPE | MARTHA STEWART



Shrimp Empanadas Recipe | Martha Stewart image

Flaky empanadas enfold spiced shrimp in this eastern Brazilian recipe.

Provided by Martha Stewart

Categories     Finger Food Recipes

Yield Makes 5 dozen

Number Of Ingredients 15

4 cups plus 1 tablespoon all-purpose flour
1 tablespoon olive oil
1/2 cup finely chopped onion
1 small garlic clove, minced
1/2 pound medium shrimp (about 15), peeled, deveined, and finely chopped
2 teaspoons tomato paste
2 teaspoons coarse salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green olives, pitted and chopped
4 tablespoons unsalted butter, softened
1 cup mayonnaise
2 large eggs, plus 1 large egg beaten with a pinch of coarse salt for glaze
1/4 cup milk

Steps:

  • Stir together 1 tablespoon flour and 1/4 cup water in a small bowl until flour is dissolved; set aside.
  • Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is soft but not brown, about 2 minutes. Add shrimp and tomato paste; season with salt and black pepper. Cook, stirring occasionally, until shrimp are cooked through and opaque, about 3 minutes. Stir in cayenne and parsley. Stir in flour mixture; simmer 2 minutes. Turn off heat; stir in olives. Season again with salt and pepper. Set aside.
  • Preheat oven to 375 degrees. Place remaining 4 cups flour in a large bowl; make a well in the center. Place butter, mayonnaise, eggs, milk, and 2 teaspoons salt in well. Squeeze wet ingredients between fingers of one hand to combine. Gradually work in flour, squeezing to form a soft dough.
  • Pinch off 60 cherry-size balls of dough; reserve leftover dough. Set aside 15 dough balls. Transfer remaining 45 dough balls to baking sheets. Wrap in plastic; refrigerate. Divide reserved dough into 4 pieces; set aside 1 piece. Wrap remaining 3 pieces in plastic; refrigerate.
  • Transfer reserved dough balls to fifteen round tartlet molds (each 1 1/2 inch diameter by 1/2 inch high). Press down dough; it should reach just over tops. Mound 1 teaspoon filling in each mold.
  • Roll out a dough piece to 1/8 inch thick. With a 2-inch round cookie cutter, cut out 15 tops. Place over filling, pressing edges of dough to seal; trim excess. Transfer to a baking sheet. Brush tops with egg glaze. Repeat process with remaining dough balls, filling, and divided dough pieces.
  • Bake empanadas until cooked through and golden brown, 25 to 30 minutes. Let cool slightly on a wire rack; unmold. Serve warm or at room temperature.

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