Name: Chilean Seafood Empanadas
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Chilean
Ingredients: 10 empanadas dough Goya (on Latin supermarket, on the frozen aisle); 1 cup raw shrimp, peeled and cleaned, without the tails; 5 washed and finely chopped scallions white and green parts(green onions); 1/2 teaspoon chili powder or merquén; salt and pepper; 1 cup of cheese coarsely grated, Havarti or Monterrey jack is a good choice; oil for frying

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My whole childhood vacations were spent in a very small sea town in Chile. I grow up eating all kinds of fish, seaweed, and crustaceans. Almost always, kids' first introduction to seafood products is by offering seafood empanadas, especially if they are made with cheese. I plan on doing just this with my kids. Wish me luck.

On this blog, the recipes come from Chilean home cooks who feed their families daily with what is available in the market and what is affordable. So, the understanding of what seafood means is flexible for each of these dishes:

Chilean Seafood Empanadas

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Author: Pilar Hernandez
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
Yield: 6
Category: Savory
Method: Fried
Cuisine: Chilean

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Description

Fantastic Chilean appetizer empanadas.

Ingredients

10 empanadas dough Goya (on Latin supermarket, on the frozen aisle)
1 cup raw shrimp, peeled and cleaned, without the tails
5 washed and finely chopped scallions white and green parts(green onions)
½ teaspoon chili powder or merquén
salt and pepper
1 cup of cheese coarsely grated, Havarti or Monterrey jack is a good choice
oil for frying

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Instructions

Make the filling: In a medium skillet heat 1 tablespoon vegetable oil over medium-low heat, add the green onions and saute until lightly browned and tender, about 3 minutes, add salt, pepper, and Merquén, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese and mix.
Thawed the dough, separate carefully. Place 2 teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water and then crushed with a fork to seal the edge. You can also make small folds, after sealing the edge, my favorite way.
Heat oil in a deep pot to avoid splashing, test the oil with a piece of dough left over, get out to the surface and brown quickly in about 1 minute per side, or 400F. Place the empanadas to be fried, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with an absorbent paper towel and let drain 1 minute, serve and eat hot.