Shrimp Empanadas

shrimp and chorizo empanada cut in half stacked on top of others on white plate

These empanadas use a simple homemade dough and are filled with fresh shrimp and a little chorizo for an extra kick of flavor.

Course Appetizer

Cuisine Argentinian

Prep Time 10

Cook Time 40

Chilling Time 1

Total Time 1 50

Servings

Calories 476kcal

Author Ryan Beck

Ingredients

Empanada Dough

3 cups all-purpose flour
½ teaspoon salt
12 tablespoon cold unsalted butter, cut into cubes
1 large egg
½ cup ice cold water

Filling

2 tablespoon olive oil
1 medium onion, finely diced
4 garlic cloves, minced
¼ cup low-sodium chicken stock
1 lb shrimp, chopped
3 oz dried chorizo
1 teaspoon lemon zest
½ teaspoon chili powder
salt and black pepper

Egg Wash

1 egg
1 tablespoon water

Cilantro Crema

1 bunch fresh cilantro
4 scallions, chopped
¼ cup greek yogurt
¼ cup water
1 lime, juiced
½ teaspoon salt

Instructions

Using a food processor, pulse together the flour and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
In a small bowl, combine egg and water. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until ball is formed. It should be crumbly with large clumps of dough.
Turn dough only a lightly floured surface and form into a ball. Cut in half and flatten each ball slightly to form a disk. Wrap each in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
In a food processor, pulse the shrimp and chorizo until chopped up. Set aside.
In large skillet, heat olive oil over medium heat. Add onion and cook for about 5 minutes or until translucent. Add garlic and cook for another 30 seconds.
Add stock, shrimp and chorizo and cook until shrimp are pink, about 2 minutes. Remove from heat and mix in lemon zest, chili powder, salt and black pepper to taste. Place in bowl and chill in fridge for at least 1 hour before using.
When ready to make empanadas, preheat oven to 375°F. Roll out dough to ⅛ inch thickness. Cut into circles about 5 inches in diameter using a ring cutter or small bowl.
Put about 2 tablespoons filling in the center of each circle. Put some water around the entire edge, so once folded it will stick together. Wrap dough around filling to form empanada, pressing edges together. Crimp with a fork. Place on a parchment-lined baking sheet.
Whisk together the egg and water to make the egg wash. Brush each empanada with the egg wash.
Bake for 30-35 minutes or until they are golden brown.
While empanadas are baking, place the cilantro, scallions, yogurt, water, lime juice and salt in a food processor or blender and blend until smooth. Use for dipping.

Notes

Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
If you use fresh chorizo, cook it for about 5 minutes first before adding the shrimp to the skillet.
Use an empanada dough press to make life easier when filling and folding.
If the dough is becoming a little warm due to being out too long when adding the filling, just place the filled empanadas back in the fridge for 30 minutes before baking.
Use an egg wash on the outside of the dough to get the empanadas golden brown.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.

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