Prawn Empanadas Food

SHRIMP EMPANADAS (EMPANADAS DE CAMARONES)

Steps:

• Gather the ingredients.
• In a medium bowl, beat the water, egg, egg white, and vinegar together. Set aside.
• In a separate large bowl, whisk together 3 cups of flour and salt.
• Cut the shortening into the flour mix with a pastry blender or 2 butter knives.
• Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
• Mix the wet and dry ingredients with a fork until the dough becomes stiff.
• Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated, and the dough is smooth.
• Wrap the dough in plastic and refrigerate for at least 1 hour but never more than 24 hours. If you want to keep the dough longer than 24 hours, you can freeze it.
• Gather the ingredients.
• In a saucepan over medium heat, bring the tomato sauce and sofrito to a simmer.
• Pat the shrimp dry. Season with salt and pepper to taste.
• Place the shrimp into the saucepan with the tomato sauce mix. Add the cheese and stir thoroughly.
• Cook the shrimp until it turns pink, about 3 to 5 minutes. Do not overcook the shrimp because it will become rubbery.
• Remove the pan from the heat and allow to cool before filling the empanadas.
• Roll the empanada dough out on a floured surface until 1/8-inch thick.
• Cut the dough into circles with a round cookie or biscuit cutter. For large empanadas, use 6-inch cutters, and for smaller ones, use 3-inch cutters.
• Place the shrimp filling by the spoonful into the center of the circles.
• Fold the dough over the filling into a half-circle shape, and crimp the edges with a fork. If the edges won't stay sealed, you can dip the fork in water before crimping or use an egg wash . Do not overfill the empanadas. They will burst, and you will lose your filling in the oil.
• Heat a few inches of oil in a heavy-bottom pot over medium heat until the oil reaches 375 F.
• Fry the filled empanadas at 375 F for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels. Cool slightly before serving.

SHRIMP EMPANADAS

Steps:

• For the salsa criolla: In a pan on medium-high heat, add the butter, the cubanelle pepper, tomatoes and onion. Cook the veggies for about 5 minutes. Add the Sazón, adobo, chicken base, oregano, coriander leaves, cooking wine, garlic and 4 cups water; bring to a boil. In a separate bowl, combine the flour with 1 cup of water and stir. Add the flour mixture to the pan little by little until the desired thickness of sauce is reached.
• For the empanadas: Chop the shrimp into medium pieces. In a pan over medium-high heat, add the butter, shrimp and 4 ounces salsa criolla. Stir. Cook until the shrimp is pink and fully cooked, about 7 minutes. Remove from the heat and allow the mixture to cool.
• To the middle of a round of dough, add about a tablespoon of the shrimp mixture, 1 to 2 teaspoons grated cheese, and add several pieces of colored julienne bell peppers. Close and fold the round dough in half like a crescent. Press the edges together to seal and remove any air pockets. Using your thumb and index finger, pinch and twist along the edge of the dough to create a braided sealed edge. Repeat with the remaining ingredients. Place the empanadas on a plate lined with wax paper and freeze until the next day. (This will help unify the temperature of the empanada and help seal it before frying.)
• In a fryer or deep pan, add enough vegetable oil to for the empanadas to float. Heat the oil to 350 degrees F.
• Add the empanadas to the hot oil and fry until golden brown, about 3 minutes on each side. Remove the empanadas to a rack or paper towel to allow excess oil to drain. Empanadas can be served on a cutting board or plate. Cut in half and enjoy!

SHRIMP AND CORN EMPANADAS

Steps:

• For the empanada dough: In a food processor, pulse flour, lard and salt until the mixture resembles sand. In a separate bowl, beat together egg, water and vinegar with a fork. Add to flour mixture, pulsing until just incorporated. Turn out onto plastic wrap and chill at least 1 hour or up to 24 hours.
• For the filling: Preheat the oven to 425 degrees F. Place the corn on a baking sheet and roast in the oven about 12 to 15 minutes. Remove, cool and cut off the kernels with a knife.
• In a medium skillet over medium heat, add 2 tablespoons of the oil followed by the bell pepper, garlic and shallot. Cook, stirring frequently, about 3 to 4 minutes, then add 1/2 cup wine, tomato paste, salt and pepper. Bring back to a simmer and continue cooking until liquid has reduced by half. Place into a blender and puree. Set aside.
• In another medium skillet over medium-high heat, add remaining 2 tablespoons olive oil. When just smoking, 1 to 2 minutes, add shrimp. Season with salt and pepper. Add remaining 1/2 cup wine and bring to a simmer. Continue to cook until shrimp are opaque and liquid has reduced slightly, 3 to 4 minutes. Remove from heat, cool, and roughly chop the shrimp.
• In a bowl, mix together the pureed bell pepper mixture, the corn and shrimp. Chill about 30 minutes.
• Preheat oven to 350 degrees F.
• To assemble: In a small bowl, beat egg with 1 tablespoon water and a pinch of salt. On a lightly floured surface, roll out dough to 1/16-inch thick. Using a 4-inch round cookie cutter, cut out 8 rounds of dough. Brush edges with egg wash. Place 1 heaping tablespoon of filling in middle of each round, and fold the dough over to enclose the filling. Crimp edges with a fork and place on a baking sheet. Brush tops with more beaten egg. Bake until golden brown,10 to 12 minutes.

BRAZILIAN EMPANADAS

Steps:

• Sift together the flour, salt, and turmeric.
• Work in the butter and shortening until it has a cornmeal-like consistency.
• Add the egg and the beer, and work until incorporated.
• Cover with a wet towel, and rest for 15 minutes.
• Meanwhile, saute the onion, tomatoes, and hearts of palm in butter for 2 to 3 minutes, until soft.
• Deglaze with the sherry.
• Add the tomato paste and cook for 1 minute.
• Add shrimp and cook for 2 minutes.
• Season with salt and pepper. Let cool to room temperature.
• Preheat oil to 350°F.
• Roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter.
• Spoon 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal.
• Fry the empanadas for 4 minutes.

SHRIMP EMPANADAS

Steps:

• Combine first 6 ingredients. Refrigerate until ready to use.
• Mix flour, baking powder and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water until mixture forms ball. Place on lightly floured surface; knead 5 min. or until smooth and elastic. Divide dough into 12 balls, using about 2 Tbsp. for each; flatten each to 6-inch round.
• Spoon about 1/3 cup shrimp mixture onto center of each round; moisten edge with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
• Heat oil in medium deep skillet to 375°F. Add empanadas, in batches; cook 3 min. on each side or until golden brown on both sides. Remove from skillet; drain well.

BAKED SHRIMP EMPANADAS

Steps:

• Peel and devein shrimp and place them into a colander to drain.
• Note: I used frozen shrimp that is already peeled and deveined. All I had to do was remove the tail. Set up a cooking tray or baking sheet and with paper towels. Transfer the shrimp onto tray with paper towels. Cover with another row of paper towels and press down. Place shrimp in refrigerator.
• In the meantime, remove the empanada pastry discs from freezer and cut packages open. Allow to defrost for 10-15 minutes before you start separating them. Each disc is separated by a piece of plastic. All you have to do is pry them gently apart and the warmth from your hands is enough to make them pliable to work with.
• Chop and combine the remaining ingredients in a large bowl and set aside. Pull shrimp out of refrigerator and discard paper towels. Chop shrimp into small pieces and add to the bowl with the onion and herbs. Mix well and set aside.
• Line three baking sheets with parchment paper and lightly spray parchment with cooking spray.
• Separate the discs and place a heaping tablespoon of the shrimp mixture into the center of a disc. Wet you fingers with water and dampen the inside edge of the pastry disc. Fold the disc in half so the ends meet and crimp the edges with a fork. Place the empanadas on the baking sheets. They can be right next to each other. You should be able to fit 12-14 on each baking sheet. You can use the space in the center of the baking sheet to fit in a couple more.
• Brush the egg wash on each empanada.
• Bake at 400° for about 20 minutes or until golden brown.
• Directions for sauce.
• Add ingredients to small bowl and mix well. Refrigerate until ready to use.