Shrimp and Scallion Empanadas
Crispy Portuguese pastries with a tender filling of shrimp, scallions, and feta cheese. An excellent appetizer to serve with wine or a light dinner for guests.
Ingredients
- 1 pcs Scallions
- 3 tbsp Olive oil
- 1 pcs Red chili pepper
- 1 clove Garlic
- 350 g Shrimp
- 75 g Feta cheese
- 250 g Wheat flour
- 15 g Butter
- 1 pcs Egg
- 0.5 tsp White wine vinegar
- 1 pinch Salt
Instructions
- Prepare the dough: grate cold butter into flour until it resembles breadcrumbs. Add the egg white, half of the yolk (reserve the other half for glazing), white wine vinegar, a pinch of salt, and enough ice water to form a soft dough. Knead on a floured surface until smooth, then wrap and let rest in the refrigerator for 30 minutes.
- Preheat the oven to 180°C (160°C for fan-assisted). Trim the green ends from the scallions and finely chop the white parts. Over low heat in a small amount of olive oil, sauté the scallions until soft but not browned. Add the chopped chili pepper and minced garlic, stir. Add the shrimp and cook until translucent. Season with salt and pepper to taste.
- Remove the shrimp from the pan. Allow the liquid remaining in the pan to simmer until thickened, then return the shrimp.
- Divide the dough into 8 balls and roll each into a thin circle on a floured surface. Place the shrimp filling on one half of the circle, sprinkle feta cheese on top, and fold the dough in half. Trim the edges and fold them over, sealing the empanada tightly so it is well sealed. Place on an oiled baking sheet either on its side or seam-side up, like a Cornish pasty. Repeat with the remaining dough and filling.
- Mix the remaining egg yolk with a small amount of water and brush the tops of the empanadas with this mixture for a golden glaze.
- Bake in the preheated oven for about 30 minutes until the empanadas are golden and slightly crispy at the edges.