An ideal first course, finger food or on the go snack, empanadas are simple to make and an easy way to impress your guests or family.
The first thing you’ll need to have on hand are empanada wrappers. You’ll find them in the imported food section of most grocery stores (discos para empanadas) or you can buy them online. Essentially thin disks of dough, you can also use wonton wrappers in a pinch.
This recipe is for appetizer size empanadas since that’s the size wrapper you’re likely to find. If you do come across larger ones – or want to make your own dough wrappers – an empanada makes a great main course.
- 1 Tbsp Olive Oil
- ½ onion chopped
- 200 grams jumbo shrimps chopped
- cilantro chopped
- chili powder
- tomatoes chopped
- salt and pepper
- empanada wrappers
- 1 lime juice
- In a large saute pan on medium high heat, saute the onions in olive oil until translucent.
- Add the tomatoes, cilantro, chili powder and cook for 3 minutes.
- Lower heat and add the chopped shrimp. Simmer for 2 minutes until the shrimp are cooked through.
- Remove from the heat and chill.
- Season with salt, pepper and lime juice.
- Lay out the empanada wrappers on a clean surface and lightly wet the dough edges. Place the cooled filling in the center of each piece of wrappers.
- Fold the wrappers over and close the sides pressing them together with a fork.
- Deep fry in 350 degrees oil until golden brown.
- Serve warm!
Notes & Tips
- A versatile recipe, you can substitute any other fish, meat, eggs or tofu for the shrimp. Or, try potatoes and bell peppers. The key is to chop whichever you choose into small pieces and to cook thoroughly.
- Spices can be swapped for others as well. Oregano, garlic, paprika and sofrito are some common substitutions.
- You can also bake these in a 400F oven (10 minutes each side) if you’d prefer not to fry. Add an egg wash glaze (mix and egg with some water) before baking for a shiny finish.