Shrimp and Pork Empanadas
- Thaw shrimp, if frozen. Prepare Empanada Dough and let rise. Meanwhile, peel and devein the shrimp. Halve 15 of the shrimp lengthwise. Finely chop or grind the remaining shrimp. In a medium bowl combine halved and ground shrimp, the pork, 1 tablespoon soy sauce, 2 teaspoons green onions, cilantro, 1 teaspoon ginger, 1 clove garlic, and the sesame oil. Mix well, making sure all ingredients are incorporated.
- Preheat oven to 425 degrees F. Line baking sheets with parchment paper; set aside. On a lightly floured surface, divide the dough into 24 pieces by rolling the dough into a long thin log and cutting into equal portions. Shape into balls. Roll one ball into a 4-inch circle. Prick with a fork. Spoon 2 to 3 teaspoons of filling onto the center. Gently fold in half. Press the edges closed with a fork. Transfer to prepared baking sheet. Repeat with remaining dough and filling.
- Prick each empanada once or twice with a fork. Bake until they begin to color, about 15 minutes. In a small bowl, whisk together egg and water. Remove from the oven, brush lightly with the egg wash. Return to the oven and bake until the empanadas are golden brown, about 1 to 3 minutes more.
- In a small bowl combine grapefruit juice, 2 tablespoons soy sauce, rice vinegar, 1 tablespoon green onions, 1 teaspoon ginger, 2 cloves garlic, and the sugar. Serve alongside the empanadas.
From the Test Kitchen
For egg wash, whisk together 1 egg and 1 tablespoon water in a small bowl.
Test Kitchen Tip
Our empanada dough calls for rendered lard, which is a melted-down pig fat available at butchers and Mexican markets. Alternately, you can use drippings from cooking 2 slices of bacon, then add enough butter to make 3/4 cup.
- Bring the milk to a simmer in a small saucepan over medium heat. Remove from heat and add the lard and butter. Let stand until melted and mixture is around 105 degrees F to 115 degrees F (about 10 minutes). Add the yeast; stir to dissolve. Let stand for 10 minutes or until foamy.
- Mix 2 1/2 cups of the flour and salt together in a large bowl; make a well in the center. Pour the wet ingredients into the well. Using your hands or a wooden spoon, start pulling the flour into the wet ingredients until you've combined the wet and dry and made a ball of dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, kneading in remaining flour as needed. Place the dough into a buttered bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled, about 30 minutes. Punch dough down.
From the Test Kitchen
If you can't find rendered lard, render the fat from 2 slices bacon and add enough butter to make 3/4 cup.
Nutrition Facts (Shrimp and Pork Empanadas)
- Per serving:
- 147 kcal cal.,
- 8 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 42 mg chol.,
- 205 mg sodium,
- 11 g carb.,
- 0 g fiber,
- 1 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet