Best 9 Oven Empanadas With Shrimp And Cheese Chilean Recipes

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!

CHILEAN-STYLE CHEESE EMPANADAS (FRITAS DE QUESO)

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
• Gently mix the vegetable shortening into the flour.
• Place the milk and water in a saucepan and heat until almost boiling.
• Stir the hot liquid into the flour mixture. Add more water (1 tablespoon at a time) if the mixture seems too dry and crumbly, or add more flour if the mixture is too wet and sticky.
• Knead dough gently until well mixed and homogenous.
• Divide dough into 16 portions, and roll each piece into a ball. Let the dough rest for 5 minutes.
• Grate or finely chop cheese.
• Roll each ball of dough into a 6- to 7-inch circle.
• Place 1 ounce of cheese in the center of each dough circle.
• Fold the dough in half over the cheese to form a semicircle.
• Press down firmly along edges to seal.
• Roll the edge inward over itself and press down again to seal.
• Crimp edge decoratively with a fork, pressing to seal.
• In a deep-sided skillet, pot, or deep-fat fryer, heat several inches of vegetable oil to 350 F. Fry empanadas in batches, turning at least once, until golden brown.
• Drain empanadas on paper towels.
• Empanadas can be kept warm in a 200 F oven for up to 1 hour before serving. Serve warm.

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.

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.

CHEESESTEAK EMPANADAS

Steps:

• Position 2 racks in the middle of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
• Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the beef, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned on the edges and just cooked through, 2 to 3 minutes. Transfer the beef to a medium bowl and set aside. Add the garlic, onion and bell pepper to the skillet and cook, stirring constantly, until crisp-tender, about 2 minutes.
• Add the vegetables to the bowl with the beef and toss to combine. Allow to cool slightly. Fold in the provolone cubes. Lightly beat the egg with 1 tablespoon water in a small bowl and set aside.
• Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon about 1 tablespoon of the meat filling just off center on each round. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp with a fork to seal.
• Transfer the empanadas one of the prepared baking sheets and brush each with more egg wash. Repeat this process with the remaining pastry sheet, filling and egg wash. Bake until puffed and golden brown, about 15 minutes.
• Meanwhile, combine the cheese sauce, pepperoncini and juice in a microwave-safe bowl. Microwave on high for 30 seconds and then stir. Repeat until hot.
• Serve the empanadas with the cheese sauce for dipping.

CHILEAN BEEF AND OLIVE EMPANADAS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.

CHILEAN EMPANADAS

Steps:

• Prepare Empanada Dough as directed, adding 1/2 tsp. paprika to flour mixture before cutting in lard; set aside.
• Cook and stir onions in dressing in medium skillet on medium heat 5 min. or until onions are tender. Add meat, raisins, olives, peppers, cumin and remaining paprika; mix well. Cook and stir 12 min. or until meat is browned and most the liquid is cooked off. Cool completely.
• Heat oven to 400°F. Shape dough into 12 balls, using about 2 Tbsp. for each. Flatten each to 6-inch round. Add cheese and hard-cooked egg to meat mixture; mix well. Spoon about 1/4 cup onto center of each round. Brush edges evenly with half the beaten egg; fold in half. Seal edges with fork. Place on parchment-covered baking sheet. Brush with remaining beaten egg.
• Bake 15 min. or until golden brown.

CHICKEN EMPANADAS

Steps:

• Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
• Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
• Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
• Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
• While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
• Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
• Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
• Roll each dough piece into an 8-inch circle.
• Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
• Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
• Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
• Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.

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.