Shrimp and Pork Empanadas
Filling and 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 ,
- 8 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 42 mg chol. ,
- 205 mg sodium ,
- 11 g carb. ,
- 0 g fiber ,
- 1 g sugar ,
- 7 g pro.
Jennifer Brush 991 Days Ago
i thought the dough was excellent. the lard makes all the difference. i substituted spicy turkey sausage for pork and it was great. the grapefruit-based dipping sauce was a revelation. i could have used a bit more heat, maybe a hot pepper in the dipping sauce would give a boost. am having work done in my house and try out recipes on the contractors, they scarfed this up.
Lesley Kryselmire Campbell Goodyk 1454 Days Ago
Have tried recipe for the dough twice now and it does not rise either time. I think there must be something missing or incorrect in the recipe. Filling for the Shrimp and Pork is very good, just dough is very disappointing