Empanadas De Camarao (Shrimp Empanadas)

Ready in 1 hour

Try this Empanadas De Camarao (Shrimp Empanadas) recipe, or contribute your own. "Seafood" and "Mexican" are two of the tags cooks chose for Empanadas De Camarao (Shrimp Empanadas).

Top-ranked recipe named "Empanadas De Camarao (Shrimp Empanadas)"


Ingredients

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1 Egg
3 c Flour, all-purpose
1/2 c Lite beer; or water
1/8 ts Ground cloves
1 lb Shrimp; peel, DEVEIN
1 Egg white
FILLING
1/2 ts Ground cardamon
1/2 ts Ground tumeric
2 tb Cold water; or milk or cream
10 tb Unsalted butter; chill, chop
3 tb Parsley
1 ts Coarse salt
1/4 ts White pepper
1 Egg yolk
SEALER AND GLAZE
1/4 ts White pepper
1 Large onion; peel, chop
1 1/2 c Hearts of palm; drain, chop
6 tb Lard; chilled
2 Garlic
3 Tomatoes; chopped
1 ts Coarse salt
2 tb Unsalted butter
DOUGH

Original recipe makes 8

Servings  

Preparation

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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