Chilean Seafood Empanadas Recipes

SHRIMP EMPANADAS (EMPANADILLAS DE CAMARON)

Steps:

• To prepare the dough:
• 1. In the bowl of a stand mixer fitted with a hook attachment, combine the flour, salt, sugar, and butter. Mix on medium speed to combine the ingredients, then add the beer.
• 2. Continue mixing to form a smooth, elastic dough, 4 to 5 minutes. Turn the dough out into a mixing bowl, and rest covered in the refrigerator for at least 15 minutes before using.
• To prepare the filling:
• 1. In a medium skillet over low heat, melt the butter. Add the onion and garlic, and cook, stirring occasionally, until tender, about 15 minutes.
• 2. Add the tomato, paprika, pinch of cloves, cumin, parsley, and shrimp, and cook until the shrimp are cooked through, 5 to 6 minutes. Season with salt and pepper to taste, and cool.
• To form the empanadas:
• 1. Roll the dough out onto a floured surface to a thickness of about 1/4 inch. Cut out into 4-inch rounds. Brush the rounds with egg wash and fill each with about 1 1/2 tablespoons of shrimp filling. Fold over into a half moon and press the edges to seal (for a decorative touch, crimp the sealed edges with a fork). Repeat as needed to use up all of the dough and filling.
• 2. In a medium pot over medium-heat heat, add enough oil to come about 2 inches up the side of the pot. Heat the oil to 350°F. Set a cooling rack over a sheet pan and reserve nearby.
• 3. Working in batches, gently fry the empanadas until golden brown, 4 to 5 minutes. Reserve cooked empanadas on the cooling screen while the remaining finish frying. Serve warm.

SEAFOOD EMPANADITAS

Steps:

• Make dough:
• Stir salt into hot water until dissolved.
• Sift flour, baking powder, and sugar into a large bowl, then make a well in center and add lard and butter. Stir salted water into well with a wooden spoon, melting lard and butter, then stir flour into liquid, adding a little water if necessary, to form a soft and pliable dough. Knead dough on an unfloured surface until smooth and glossy, 3 to 5 minutes (dough will be soft and slightly sticky).
• Cover dough with a kitchen towel (not terry cloth).
• Make filling:
• Cook clams in wine in a medium saucepan, covered, over medium-high heat until just opened wide, about 5 minutes (discard any that remain unopened). Transfer clams to a bowl with a slotted spoon, then cook mussels in same liquid, covered, stirring once or twice, until opened, 3 to 5 minutes (discard unopened ones). Add mussels to clams and strain cooking liquid through a paper-towel-lined sieve into a bowl.

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.

OVEN EMPANADAS WITH SHRIMP AND CHEESE (CHILEAN RECIPE) RECIPE - (4.7/5)

Steps:

• Make the filling Make a medium white sauce, as following: Microwaves White sauce 1 cup of whole milk 1 spoonful of butter 1 spoonful and half of flour salt and pepper In a pitcher pyrex place the butter by 30 seg. in high (100%), add the flour and mix well as a cream, Incorporated the milk stirring well, add the salt and pepper(remember we will add cheese) Cook by 3 minutes in 50% until be thicken. Add the grated cheese, the mozarella and the shrimps stir well and heat at microwaves by 1 minute at 100%. Stir and place by 1 minute more at microwaves to 100%.until the cheese is dissolved. Let chill by a while. . For the empanadas you can make use a shape like the picture or a cut roll to make them. The dough Method Join the flour , salt and baking powder,and add the butter or margarine, making crumbles. Add the hot milk slowly and made the dough, wrap in a kitchen towel and set aside by 30 minutes. Make a roll with dough and cut in 12 pieces . With a roll pin extend the dough and with a plate or a shape, make the empanadas. Filling with the seafood and cheese mix.(about one tablespoon by empanada) And double the borders. Brush the borders with white egg to seal the edges . Reserve the empanadas in a oven tray. Brush the empanadas with a mix of yolk and water. Preheat the oven about 180° C and bake the empanadas about 25 a 30 minutes or when are little brown and golden. Serve wam.

CHILEAN EMPANADA

Steps:

• Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
• Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
• Bake in the preheated oven until golden brown, about 25 minutes.