- 6 empanadas dough thawed (in Latin supermarket, on the frozen aisle) or homemade
- 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
- 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.
- 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.
- 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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Savory
- Method: Fried
- Cuisine: Chilean
Keywords: Shrimp empanadas, cheese empanadas, chilean cuisine, langostino empanadas