Hake and Shrimp Empanadas
Check out an excellent recipe for a picnic for summer days!
Ingredients
-
16 sheets of dough for empanadas
-
2 tablespoons of sunflower oil
-
1 medium onion chopped
-
2 crushed garlic cloves
-
1/2 kg of small, clean shrimp
-
200gr cubed hake
-
3 skinless and seeded jalapeño peppers, chopped
-
1 teaspoon allspice powder
-
1 teaspoon of dried oregano
-
1 can of peeled tomato, chopped into small pieces
Preparation Method
- Heat the oil in a pan and sauté the onion and garlic, stirring constantly.
- Add the shrimp and fish and cook, stirring occasionally, until the fish is tender.
- Remove the shrimp and fish from the pan and set aside.
- In the same pan, place the peppers, oregano, tomato and capers.
- Cook over low heat and with the pan uncovered until the sauce has reduced to approximately 1 teacup.
- Remove from heat and stir in fish and shrimp.
- Adjust the salt and set aside.
- Assembly: open the dough on a floured surface and distribute the filling and close the dough, in the shape of a half moon, pinching the edges with the tips of a fork.
- Arrange the empanadas on a greased and floured baking sheet and brush with the remaining beaten egg.
- With a knife, make two cuts in the center of the empanadas to let the air out.
- Cook in a preheated medium oven for 30 minutes, or until golden.
As Novidades do seu Mundo de Sabores
Featured Recipes
