Description
Fantastic Chilean empanadas.
Ingredients
- 6 empanada dough disks, thawed (in Latin supermarket, on the frozen aisle) or homemade
- 1 cup raw shrimp or Langostinos, peeled and cleaned, without the tail
- 5 washed and finely chopped scallions (green onions), white and green parts
- 1/2 teaspoon chili powder or Merquén
- salt and pepper
- 1 cup of cheese, coarsely grated, Havarti or Monterrey Jack are good choices
- oil for frying
Instructions
- Make the filling: In a medium skillet, heat one tablespoon of vegetable oil over medium-low heat. Add the green onions and sauté until lightly browned and tender, about 3 minutes. Add salt, pepper, and Merquén, stir well, add the shrimp, and cook until they turn pink. Remove from heat and let cool. Add the cheese and mix.
Or if the shrimp is already cooked, mix with the chopped green onions and grated cheese.
- Thawed the dough and separated it carefully. Place two teaspoons of filling. To close the empanadas: slightly wet the edge with water, then crush with a fork to seal the border. You can also make small folds after sealing the edge, which is my favorite way.
- Heat oil in a deep pot to avoid splashing. Test the oil with a piece of dough left over: it's ready when the dough rises to the surface and browns quickly in about 1 minute per side, or 350°F. Carefully place the empanadas in the hot oil, 2 or 3 at a time. Allow them to brown on both sides, remove them to a plate with an absorbent paper towel, and let them drain for 1 minute.
- Serve and eat hot.
