Fried seafood empanadas - Pilar Hernández's Chilean Kitchen
I didn't have much seafood, but my craving got the better of me... so I made them with clams and shrimp. These delicious Chilean seafood empanadas turned out great, although I have to confess I missed the ones with abalone, sea squirts, and mussels that I used to eat during the summers in Duao cove.
Ingredients · Servings 20
- 20 empanada wrappers, or homemade empanada dough
- 2 cups of peeled, cooked, and tailed shrimp; I buy them ready-made frozen.
- 2 cans of clams (approximately 250 grams)
- 1 medium onion
- 2 cups of coarsely grated pizza cheese or similar, or homemade grated Chanco cheese (optional).
- salt, pepper, merkén
Method · PT-497396H59M12S
- If the lids are frozen, defrost them; they are easier to work with at room temperature.
- Wash and finely dice the onion. Heat a teaspoon of oil in a frying pan over medium-high heat, add the onion and sauté, stirring occasionally, for about 8-10 minutes.
- Meanwhile, chop the shrimp into small pieces.
- Open the cans and discard the liquid. Clean the clams, cut off and keep only the tongues, then chop them.
- In a bowl, mix the onion and chopped seafood. Add grated cheese if desired, and season with a little salt, pepper, and merkén. Stir and taste, adjusting the seasoning as needed.
- Separate the empanada dough rounds. Place 2 teaspoons of filling in each round and moisten the edge with water or milk. Close the dough and press firmly. Make as many folds as desired.
- Heat the oil to 380F or 190C in a high-sided pot. Cook 2-3 empanadas at a time, 2 minutes per side, until golden brown.
- Serve immediately.
Use store-bought empanada dough, but you can use this Chilean empanada dough if you want to make it yourself; it's been tested.
Description
One of the tastiest empanadas.
