Side Pannel
Empanadas De Camarao (Shrimp Empanadas)
Empanadas De Camarao (Shrimp Empanadas)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 3 c Flour, all-purpose
- 1 ts Coarse salt
- 1/2 ts Ground tumeric
- 1/4 ts White pepper
- 10 tb Unsalted butter, chill, chop
- 6 tb Lard, chilled
- 1 Egg
- 1 Egg yolk
- 1/2 c Lite beer or water
Directions
FILLING
2 tb Unsalted butter
1 Large onion, peel, chop
2 Cloves garlic
3 Tomatoes, chopped
1/2 ts Ground cardamon
1/8 ts Ground cloves
1/4 ts White pepper
1 ts Coarse salt
1 1/2 c Hearts of palm, drain, chop
3 tb Parsley
1 lb Shrimp, peel, DEVEIN
SEALER AND GLAZE
1 Egg white
2 tb Cold water, milk or cream
Sift flour into a bowl, add lard and mix until the mixture makes a coarse
meal. Add egg, egg white and 1/4 cup of cold water. Continue mixing and
adding the water until a firm dough is formed. Knead until the dough is
smooth, then wrap and chill for 15-30 minutes.
In a small skillet, heat butter; add onion and garlic, cook over medium
heat until onion is translucent, about 5 minutes. Add tomatoes, cardamon,
cloves, pepper, and salt. Cook about 8 minutes. Add palm and cook 5 minutes
more, or until liquid has evaporated. Set filling aside and let cool, or
refigerate overnight, well covered.
Make sealer and glaze by mixing egg yolk and cold water together. Set
aside.
Preheat oven to 400 deg F. On a floured board, roll out dough 1/8" thick
and cut 4" squares. Knead scraps and reroll, repeat making squares until
all the dough is used. Put 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. Press edges together with a fork to seal.
Place empanadas on a baking sheet lined with parchment paper. Brush with
remaining glaze and bake for 25 minutes, or until golden. Transfer to a
rack to cool slightly, serve warm.
Recipe courtesy of: Art Barron, 05 Feb 93 17:01:00
2 tb Unsalted butter
1 Large onion, peel, chop
2 Cloves garlic
3 Tomatoes, chopped
1/2 ts Ground cardamon
1/8 ts Ground cloves
1/4 ts White pepper
1 ts Coarse salt
1 1/2 c Hearts of palm, drain, chop
3 tb Parsley
1 lb Shrimp, peel, DEVEIN
SEALER AND GLAZE
1 Egg white
2 tb Cold water, milk or cream
Sift flour into a bowl, add lard and mix until the mixture makes a coarse
meal. Add egg, egg white and 1/4 cup of cold water. Continue mixing and
adding the water until a firm dough is formed. Knead until the dough is
smooth, then wrap and chill for 15-30 minutes.
In a small skillet, heat butter; add onion and garlic, cook over medium
heat until onion is translucent, about 5 minutes. Add tomatoes, cardamon,
cloves, pepper, and salt. Cook about 8 minutes. Add palm and cook 5 minutes
more, or until liquid has evaporated. Set filling aside and let cool, or
refigerate overnight, well covered.
Make sealer and glaze by mixing egg yolk and cold water together. Set
aside.
Preheat oven to 400 deg F. On a floured board, roll out dough 1/8" thick
and cut 4" squares. Knead scraps and reroll, repeat making squares until
all the dough is used. Put 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. Press edges together with a fork to seal.
Place empanadas on a baking sheet lined with parchment paper. Brush with
remaining glaze and bake for 25 minutes, or until golden. Transfer to a
rack to cool slightly, serve warm.
Recipe courtesy of: Art Barron, 05 Feb 93 17:01:00
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