|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 285g||365%|
|Saturated Fat 79g||395%|
|Total Carbohydrate 310g||113%|
|Dietary Fiber 15g||54%|
|Total Sugars 11g|
|Vitamin C 25mg||125%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Feel free to change up this recipe with different flavored tomato sauces, Italian for instance, and by using different cheese blends, such as a Mexican four-cheese blend.
Directions are given for a homemade empanada dough, but it can be purchased in specialty markets in the form of frozen discs, usually 10 discs per pack.
Empanadas are ideal for appetizers, finger foods, lunches, and meals on the go. They also work well for family meals or get-togethers with such side dishes as fried plantains and black beans and rice, for instance.
For the Empanada Dough:
1/2 cup cold water
1 large egg
1 large egg white
1 teaspoon vinegar
3 cups all-purpose flour, more as needed
1 teaspoon salt
3 tablespoons shortening
For the Shrimp Filling:
Note: While there are multiple steps to this recipe, the shrimp empanadas are broken down into workable categories to help you plan for preparation and cooking.
Make the Dough
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.
Make the Shrimp Filling
Gather the ingredients.
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.
Filling and Frying 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.
- Make sure the empanadas are sealed tightly so they don't break open and leak out all of the delicious filling.
- If frying, don't overcrowd them; work in batches so they can cook evenly.
- Instead of frying, the empanadas can be baked in a 375 F oven for 15 to 20 minutes until lightly golden. Use egg wash if baking, as that helps to give them that golden brownish color.
How to Store and Freeze
- If your empanadas are cooked, and there are any leftovers, wrap them tightly in plastic wrap and place them in the refrigerator, where they will keep for two to three days.
- Empanada dough can be made in advance and kept wrapped in the refrigerator for up to two days. Or freeze the dough, tightly wrapped, for up to three months. Defrost in the fridge overnight before rolling out and using.