A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Wednesday, December 12, 2007

Shrimp and Chorizo Empanadas

Both children and adults love empanadas. Have them as an after school snack filled with cheese, chocolate or serve them before dinner stuffed with Spanish chorizo sausage and chicken or shrimp. I often make life easy for myself and buy pre formed Empanada dough. The dough that is sold by Goya works well for me because there is paper between each disk. The dough is often sold frozen, so if you don’t find it at your market you might ask them to carry it, or order over the Internet. Defrost before using.

2 packages of Goya Empanada dough
1 pound of shrimp, shells removed
1oz of chorizo sausage, thinly sliced and cut into bite size pieces
A pinch of salt
1 clove garlic, peeled and crushed
Water or egg wash to seal the dough
Vegetable oil for frying

Place everything except the dough into a food processor. Pulse three or four times until the shrimp is “shredded or chopped” looking.

Place a heaping tablespoon or so of the shrimp mixture onto the center of each disk. Wet the outer perimeter of the dough with water or egg wash to help seal. Fold the top dough over the shrimp and seal with the bottom dough. (Empanadas may be made ahead – store on non stick surface tightly covered until ready to fry)

To fry –
You may fry in a deep fry or in a cast iron skillet filled halfway- if using skillet you will need to turn over the empanadas while cooking. Fry at about 300-320 for a few minutes until golden.

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