| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 1 hr 10 min |
| Yield: | 8 servings |
Ingredients
- 3 cups all-purpose flour, plus more for rolling
- 2/3 cup lard, chilled
- 1 1/2 teaspoons kosher salt
- 1 large egg
- 1/3 cup cold water
- 1 teaspoon distilled white vinegar
- 2 ears of corn, husks removed
- 4 tablespoons extra-virgin olive oil, divided
- 1 red bell pepper, diced
- 1 clove garlic, minced
- 1 shallot, diced
- 1 cup dry white wine, divided
- 1 teaspoon tomato paste
- Kosher salt and freshly ground black pepper to taste
- 1 1/2 pounds (26/30-count) shrimp, peeled and deveined, tails removed
- 1 large egg
Instructions
- For the empanada dough: In a food processor, pulse flour, lard and salt until the mixture resembles sand. In a separate bowl, beat together egg, water and vinegar with a fork. Add to flour mixture, pulsing until just incorporated. Turn out onto plastic wrap and chill at least 1 hour or up to 24 hours.
- For the filling: Preheat the oven to 425 degrees F. Place the corn on a baking sheet and roast in the oven about 12 to 15 minutes. Remove, cool and cut off the kernels with a knife.
- In a medium skillet over medium heat, add 2 tablespoons of the oil followed by the bell pepper, garlic and shallot. Cook, stirring frequently, about 3 to 4 minutes, then add 1/2 cup wine, tomato paste, salt and pepper. Bring back to a simmer and continue cooking until liquid has reduced by half. Place into a blender and puree. Set aside.
- In another medium skillet over medium-high heat, add remaining 2 tablespoons olive oil. When just smoking, 1 to 2 minutes, add shrimp. Season with salt and pepper. Add remaining 1/2 cup wine and bring to a simmer. Continue to cook until shrimp are opaque and liquid has reduced slightly, 3 to 4 minutes. Remove from heat, cool, and roughly chop the shrimp.
- In a bowl, mix together the pureed bell pepper mixture, the corn and shrimp. Chill about 30 minutes.
- Preheat oven to 350 degrees F.
- To assemble: In a small bowl, beat egg with 1 tablespoon water and a pinch of salt. On a lightly floured surface, roll out dough to 1/16-inch thick. Using a 4-inch round cookie cutter, cut out 8 rounds of dough. Brush edges with egg wash. Place 1 heaping tablespoon of filling in middle of each round, and fold the dough over to enclose the filling. Crimp edges with a fork and place on a baking sheet. Brush tops with more beaten egg. Bake until golden brown,10 to 12 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 542 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 200 mg |
| Sodium | 613 mg |
Reviews
DELISH! Very good and easy!