Read it in 3 min
Raise the level of your meetings with these sophisticated seafood empanadas. Using P.A.N Flour. We achieve a crispy and golden dough that encloses a vibrant shrimp filling with citrus and spicy notes. The star Pasapalo to impress.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Make the Flavored Dough
In a container, pour the water, oil, salt, sugar and sofrito. Add the P.A.N. Flour, mix with a whisk and let it rest for 2 minutes. Knead well for 2 more minutes until you have a pliable dough. Covered reserve.
Sauté the Shrimp
In a large skillet, heat the olive oil and add the garlic along with the pepperoncino flakes. Turn the heat up to high, add the shrimp and sauté until they turn pink and lightly caramelize.
Citrus Touch
Season the shrimp with salt and pepper. Add the chopped fresh parsley and lemon juice. Remove from the heat immediately so as not to overcook them and let the filling cool slightly.
Assemble the Empanadas
Divide the dough into 10-12 portions, forming balls. Place plastic wrap on a counter, put a ball in it and flatten it until you obtain a disk half a centimeter thick. Add filling to the center, fold the dough into a half moon and cut the edges with a circular mold (or a small plate).
Fry
Fry the empanadas in plenty of hot oil until they are golden brown and crispy. Drain on absorbent paper and serve hot.
Frequently Asked Questions about this recipe
Can I use precooked shrimp?
It is best to use clean raw shrimp. The pre-cooked ones will become very hard and rubbery when you sauté them and then fry them inside the patty.
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