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Langostino and Cheese Empanadas

Fantastic Chilean empanadas.

  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 6 empanadas dough thawed (in Latin supermarket, on the frozen aisle)
  • 1 cup raw shrimp or Langostinos, peeled and cleaned, without the tail
  • 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 are good choices
  • oil for frying

Instructions

  1. Make the filling: In a medium skillet, heat one tablespoon of vegetable oil over medium-low heat, add the green onions and sauté until lightly browned and tender, about 3 minutes. Add salt, pepper, and Merquén, stir well, add the shrimp, and cook until they get pink. Remove from heat and let cool. Add the cheese, and mix.
  2. Thawed the dough and separate it carefully. Place two teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water, and then crush with a fork to seal the border. You can also make small folds after sealing the edge, my favorite way.
  3. 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 for 1 minute. Serve and eat hot.
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: Fried
  • Cuisine: Chilean

Keywords: Shrimp empanadas, cheese empanadas, chilean cuisine, langostino empanadas