Wine & Cultures: Ana

Shrimp Pastries

 

Dough:

3 Cups of flour

1 teaspoon salt

2 Egg yolks

Butter 200 gr

 

Filling:

Shrimps 500 gr

1/2 Onion, finely chopped

1 Clove garlic, crushed

Coconut milk 150 ml

Tomato paste as required

Salt, pepper, ground coriander to taste

1 Shrimp stock cube (optional)

 

Method:

Dough:

Mound flour on a work surface and make a well in the middle. Add the salt and work in the butter and only then add the eggs. Knead the dough then shape into a ball and put it in a bowl, cover with a cloth and leave in a warm place for at least 20 minutes. Roll out the dough with a rolling pin, cut out small circles and use them to line a muffin tray greased with a drop of oil.

Filling:

Gently cook  the garlic, onion and stock cube in oil. Add the tomato paste and salt and leave to cook for a few minutes. Add the shrimps and half the coconut milk. After a couple of minutes, add the remaining coconut milk, pepper and coriander and remove from the heat. Leave to cool before filling the empanadas. Fill the empanadas and close with the pastry itself, being careful to seal the edges. Finally, brush with  beaten egg yolk and bake in the oven pre-heated to 180° for about 20 minutes or until they are golden.