CHILEAN SEAFOOD EMPANADAS
Fantastic Chilean appetizer empanadas.
Provided by Pilar Hernandez
Categories Savory
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Make the filling: In a medium skillet heat 1 tablespoon vegetable oil over medium-low heat, add the green onions and saute until lightly browned and tender, about 3 minutes, add salt, pepper, and Merquén, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese and mix.
- Thawed the dough, separate carefully. Place 2 teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water and then crushed with a fork to seal the edge. You can also make small folds, after sealing the edge, my favorite way.
- Heat oil in a deep pot to avoid splashing, test the oil with a piece of dough left over, get out to the surface and brown quickly in about 1 minute per side, or 400F. Place the empanadas to be fried, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with an absorbent paper towel and let drain 1 minute, serve and eat hot.
SEAFOOD EMPANADITAS
These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.
Provided by Ruth Van Waerebeek
Categories Clam Mussel Scallop Shrimp Deep-Fry Gourmet Chile
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 27
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.
SHRIMP EMPANADAS
Fill these Shrimp Empanadas with velvety shrimp, cheese and fresh vegetables. These delectable Shrimp Empanadas will bring them to the table faster than you can say Ándale! Serve up these hand pies tonight!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 12 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
SHRIMP EMPANADAS
Flaky empanadas enfold spiced shrimp in this eastern Brazilian recipe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 5 dozen
Number Of Ingredients 15
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.
BAKED SHRIMP EMPANADAS
Found on the internet. For the mango coconut pepper sauce, I mixed 1 heaping t. coconut cream, Chalouta chipotle hot sauce and mango nectar. I used the empanada dough below (instead of discs) mix in food processor, then chill and divide into 14 balls, roll for making empanadas.
Provided by adopt a greyhound
Categories < 60 Mins
Time 40m
Yield 14 empanadas, 14 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 229.9, Fat 14.1, SaturatedFat 4.9, Cholesterol 56.6, Sodium 743.6, Carbohydrate 19.1, Fiber 1, Sugar 1.6, Protein 6.7
SHRIMP EMPANADAS
If you can find head-on shrimp, please, please buy them and add the heads to the stock. They'll provide an incomparable richness and depth.
Provided by Ignacio Mattos
Categories Bon Appétit
Yield 8-12 servings
Number Of Ingredients 19
Steps:
- Dough:
- 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.
- Filling and assembly:
- 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 2/3 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°F. 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:
- Dough can be made 2 days ahead. Keep chilled. Filling can be made 1 day ahead. Keep chilled.
More about "seafood empanaditas recipes"
10 BEST BAKED SEAFOOD EMPANADA RECIPES | YUMMLY
From yummly.com
SEAFOOD EMPANADA - RECIPE | KING AND PRINCE SEAFOOD
From kpseafood.com
SHRIMP EMPANADAS RECIPE - SHRIMP EMPANADAS WITH PLANTAIN
From honest-food.net
FRIED SHRIMP EMPANADAS RECIPE | GOURMET FOOD STORE
From gourmetfoodstore.com
SHRIMP EMPANADAS WITH CHORIZO RECIPE - CHISEL & FORK
From chiselandfork.com
SEAFOOD EMPANADITAS | RECIPES, PARTY FOOD APPETIZERS, FISH RECIPES
From pinterest.ca
10 BEST SHRIMP EMPANADAS RECIPES | YUMMLY
From yummly.com
SHRIMP AND CHEESE EMPANADITAS RECIPE - QUERICAVIDA.COM
From quericavida.com
BBQ SHRIMP EMPANADA RECIPE — ISLAND AND SPICE
From islandandspice.com
SHRIMP AND CRAB EMPANADAS RECIPE - TABLESPOON.COM
From tablespoon.com
OUR BEST EMPANADA RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP EMPANADAS - RISSóIS DE CAMARãO - SUNDAY SUPPER …
From sundaysuppermovement.com
TUNA FISH EMPANADAS {EMPANADAS DE ATúN} - LAYLITA'S RECIPES
From laylita.com
SHRIMP EMPANADAS RECIPE | CAMARONEROS.INFO
From camaroneros.info
HOW TO MAKE A SHRIMP EMPANADA FILLING - THURSDAY COOKING
From thursdaycooking.com
MEXICAN-STYLE SHRIMP EMPANADAS RECIPE - THEFOODXP
From thefoodxp.com
SHRIMP EMPANADAS (EMPANADAS DE CAMARONES) RECIPE
From thespruceeats.com
SEAFOOD EMPANADITAS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SEAFOOD EMPANADITAS RECIPES | RECIPE COLLECTION
From recipesoto.blogspot.com
SHRIMP AND CHEESE EMPANADITAS RECIPE - FOOD NEWS
From foodnewsnews.com
9 EMPANADAS RECIPE IDEAS | TASTE OF HOME
From tasteofhome.com
SEAFOOD EMPANADITAS RECIPES - FOOD RECIPES
From foodzero.blogspot.com
SEAFOOD EMPANADITAS RECIPES | SIMPLE RECIPES
From kiirecipes.blogspot.com
EMPANADA RECIPE: HOW TO MAKE SONORAN SHRIMP EMPANADAS
From usatoday.com
RECIPE OF SEAFOOD EMPANADAS - SEAFOOD
From recipesenglish.com
FISH EMPANADAS: FAVORITES FOREVER IN MY FAMILY - MAMA LATINA TIPS
From mamalatinatips.com
SHRIMP EMPANADAS | EMPANADA RECIPE | MEXICAN RECIPES
From cookingnook.com
SHRIMP EMPANADAS | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
EMPANADA RECIPE: HOW TO MAKE SONORAN-STYLE OYSTER OR SHRIMP …
From azcentral.com
SIMPLE SHRIMP EMPANADAS [EMPANADAS DE CAMARONES] 戀 - COOK …
From cookgem.com
SHRIMP EMPANADAS RECIPE — PHILLY SEAFOOD
From phillyseafood.com
SHRIMP EMPANADITAS RECIPE | RECIPES, MEXICAN FOOD RECIPES, FOOD
From pinterest.ca
HOW TO MAKE CRAB EMPANADAS RECIPE | MEXICAN FOOD RECIPES
From mexicoinmykitchen.com
SHRIMP RED PEPPER CREAM CHEESE EMPANADAS - STAY SNATCHED
From staysnatched.com
SHRIMP EMPANADAS RECIPE | BON APPéTIT
From bonappetit.com
SHRIMP EMPANADAS RECIPE — MY SWEET RECIPES
From mysweet.recipes
CHILEAN SHRIMP & CHEESE EMPANADAS - PILAR'S CHILEAN FOOD
From chileanfoodandgarden.com
EMPANADAS | RICARDO
From ricardocuisine.com
SHRIMP EMPANADAS RECIPE | GOURMET FOOD WORLD
From gourmetfoodworld.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love