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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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a shrimp filled pastry. A bit time consuming but shared here for those who enjoy making their own pastry dough and fillings for this tasty appetizer Ingredients:
dough |
1 teaspoons of salt |
1/4 teaspoon of white pepper |
1/2 teaspoon of ground tumeric |
10 tablespoons of unsalted chilled butter |
6 tablespoons of chilled lard ( could be white veg shortening ) |
3 cups of flour |
1 large egg |
1/2 cup of lite beer or water or cream ( cold ) or as needed |
filling |
1 large chopped onion |
3 finely chopped tomatoes |
1/2 teaspoon of ground cardamon |
1/4 teaspoons of white pepper |
1 teaspoons of salt |
1 1/2 cup of chopped hearts of palm |
3 tablespoons of parsley |
1 pound of shrimp, peel, deveined |
2 tablespoons of butter |
2 cloves garlic |
1/8 teaspoon of ground cloves |
glaze and sealer |
2 tablespoons of cold milk, water, or cream |
1 egg yolk |
Directions:
1. Prep time does not include chilling times
2. Sift flour into a large bowl.
3. Then, cut/mix in lard , butter and flour together into coarse crumbs
4. Add egg, 1/4 cup of cold beer or enough ( or water milk or cream are fine as well), until dough is formed.
5. Knead briefly until dough clings together
6. Form into a ball
7. Chill this dough wrapped for 25 minutes or more
8. . Add butter to small pan and saute onions.
9. Then, add cloves, pepper, tomatoes, cardamon, and salt.
10. Cook for 7 minutes.
11. Add chopped hearts of palm to the sauce pan and cook for a few additional minutes.
12. Make sure all liquid has evaporated.
13. Set this filling to the side and refrigerate overnight in a covered container.
14. . To make the sealer, mix the cold water and egg yolk.
15. Also, set the sealer to the side.
16. . Roll out the dough on a floured board and create square pieces of dough.
17. Place one tablespoon of filling into each square, put shrimp on top of the filling of each square, dampen each edge of the square with the sealer and then form a triangle.
18. Enclose all edges with a fork.
19. . Put these empanadas on a lined baking sheet.
20. Glaze the top of each empanada with the sealer.
21. Then, bake for 30 minutes in a 400 degree oven, or until golden brown.
22. Note: both dough and filling may be prepared ahead of time and baked the following day or later in the day
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