SHRIMP EMPANADAS

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Shrimp Empanadas image

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

4 cups plus 1 tablespoon all-purpose flour
1 tablespoon olive oil
1/2 cup finely chopped onion
1 small garlic clove, minced
1/2 pound medium shrimp (about 15), peeled, deveined, and finely chopped
2 teaspoons tomato paste
2 teaspoons coarse salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green olives, pitted and chopped
4 tablespoons unsalted butter, softened
1 cup mayonnaise
2 large eggs, plus 1 large egg beaten with a pinch of coarse salt for glaze
1/4 cup milk

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.

Ken Hale
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I'm allergic to shrimp, so I made these empanadas with chicken instead. They were still really good!


Reighn Vaughan
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The shrimp empanadas were a bit dry, but the flavor was good.


crazy boys
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These empanadas were delicious! I will definitely be making them again soon.


Sophie Jaya
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I'm not a fan of shrimp, but I really enjoyed these empanadas. The filling was flavorful and the pastry was flaky.


Jank Kusbaha
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These empanadas were a bit too greasy for my taste, but the flavor was good.


Haashin Afdheere
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I made these empanadas for my family and they were a big hit! Even my picky kids loved them.


Binodh Prajapati
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These empanadas were the perfect appetizer for my party. They were easy to make and everyone loved them.


Tara Deweerdt
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The shrimp empanadas were good, but I think I would have liked them better if I had used a different type of cheese.


Dale Stowe
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I've never made empanadas before, but these were surprisingly easy to make and they turned out great!


Gader
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These empanadas were delicious! I made them for a potluck and they were a huge hit.


Jane Molokwu
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I'm not sure what I did wrong, but my empanadas turned out soggy. Maybe I didn't cook them long enough.


Mike Myers
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The shrimp empanadas were a bit too spicy for me, but my husband loved them.


Tira Rattan
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These empanadas were so good, I ate three of them in one sitting!


Irfan Df
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I followed the recipe exactly and the empanadas turned out perfect! They were crispy on the outside and juicy on the inside.


LAURIE ANN MALINA
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The shrimp empanadas were a bit bland for my taste, but the pastry was good.


Sheikh Faysal Ahmed
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These empanadas were easy to make and they tasted amazing! I will definitely be making them again.


Wesley Kindaro
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I'm not a big fan of seafood, but I really enjoyed these shrimp empanadas. The filling was delicious and the pastry was flaky.


Marlie Crowther
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The shrimp empanadas turned out great! The shrimp was cooked perfectly and the vegetables were tender. The pastry was also very good.


Raja Eaja
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These shrimp empanadas were a hit at my party! The filling was flavorful and the pastry was flaky and crispy. I will definitely be making these again.