Three South American Recipes for a Dinner Party - Shrimp Empanadas
PREP TIME: 10 minutes
COOK TIME: 30 minutes
TOTAL TIME: 40 minutes
SERVINGS: 10 servings
These shrimp empanadas make the first part of your South American Recipes for an at home feast! These are quick and simple to make, and so tasty! Better still, make them the night before, so all you need to worry about is reheating them before your guests arrive!
- 1 tbsp butter
- 1 tbsp olive oil
- 3/4 lbs cooked shrimp, finely chopped
- 1 yellow/brown onion, very finely diced
- 2 garlic cloves, crushed
- 1 small tomato, finely diced
- 1 tsp cumin
- 1/2 tsp chili powder
- 2 tbsp cilantro, finely chopped
- 2 tbsp queso fresca, roughly crumbled
- 2 sheets shortcrust pastry
- 1 egg, lightly beaten
Preheat oven to 400F/200C
Heat olive oil and butter in a medium-sized skillet over medium to high heat until butter is melted.
Add onion and garlic, and cook 3-4 minutes, or until onion is fragrant.
Add cumin and chilli, and stir 1 minutes.
Add diced tomato, and cook a further 2 minutes.
Combine onion, garlic, spices and cumin mix in a large bowl with the cooked shrimp, cilantro and queso fresco. Season to taste with salt and pepper and stir well.
Roll out the pie crust dough, and use a 4”/10cm ramekin, to cut circles.
Take about 1 ½ tsp of the shrimp mix, and place in the centre of dough round.
Very carefully, fold the dough in half, and seal using a fork. Gently press the fork around the edges to seal and create a pattern.
Brush with a little of the beaten egg, and place on a baking tray lined with parchment paper.
Bake in the oven for 20 minutes, until the top is starting to brown and crisp up.
Calories: 91kcal | Carbohydrates: 4g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 110mg | Sodium: 319mg | Potassium: 79mg | Vitamin A: 235IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1.1mg