This simple flour dough comes together very easily, with no equipment and minimal effort. Camarones al ajillo, or shrimp cooked in garlic and wine, is my favorite filling, with beef picadillo coming in as a close second. While a deep-fried empanada is hard to beat, these would also bake up beautifully. Either way, these empanadas make the perfect party finger food, picnic snack, or just enjoy them right over the kitchen counter as they come fresh out of the fryer.
Ingredients
- 2 1/2 cups (300 grams) all purpose flour, sifted
- 2/3 cup hot water, just off the boil
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons diamond crystal kosher salt
- 1 teaspoon granulated sugar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined, cut into thirds
- salt and pepper, to taste
- 1/4 teaspoon ground coriander
- 1/2 teaspoon fresh oregano, chopped, or ¼ teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup white wine
- 1 lemon, zest and juice
- 1/4 cup cilantro, chopped
- 1 leaf culantro, chopped, optional
- 2 to 3 cups neutral oil, for frying
Instruction
- Make the empanada dough. In a large bowl, whisk together flour, salt, and sugar until combined. Make a well in the middle of the flour mixture and add the hot water and olive oil. Stir with a fork until a shaggy dough forms. Knead by hand in the bowl until the dough comes together into a smooth ball and is no longer sticky, about 3-5 minutes. Wrap the dough ball tightly in plastic wrap and let rest at room temperature for 30 minutes to an hour.
- Prepare the shrimp filling. Peel and devein shrimp if they aren’t already. With a knife or kitchen shears, cut each shrimp into fourths. Season with salt, pepper, and coriander.
- In a medium skillet over medium heat, melt butter with olive oil. Add garlic, red pepper flakes, thyme, and oregano and cook for 30 seconds ensuring your garlic doesn’t burn.
- Add shrimp and stir constantly. Once shrimp begin to turn pink and opaque, add white wine, lemon zest and juice. Remove from heat and stir in chopped cilantro and culantro. Set aside.
- Assemble empanadas. Generously dust your surface and rolling pin with flour. Remove dough from plastic wrap and roll out into a large circle, roughly 16 inches in diameter. Stamp out 6 inch disks using a biscuit cutter or a cup. You can also make the disks larger or smaller based on your preference. Re-knead dough scraps into another ball and roll out again. Repeat until no dough is left.
- With a slotted spoon, scoop roughly half a teaspoon of shrimp filling into each disk of dough. Be sure to not overfill. Dip your finger in water and run it along one half of the dough’s edge to ensure a secure seal. Fold in half and press firmly following by crimping with a fork or by pinching it in on itself like a dumpling.
- Fry empanadas. In a high walled pot such as a Dutch oven or cast iron skillet, preheat oil to 350 degrees. Gently drop in empanadas and fry until golden, about 5 minutes, flipping halfway through. Alternatively, bake in a 350 degree oven on a parchment lined baking sheet for 20 minutes or until golden, Drain on a cooling rack or paper towel lined plate. Enjoy hot or at room temperature.
