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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Seafood Empanadas

May 16, 2012 by Pilar Hernandez

Versión en español

Seafood Empanadas, Chilean RecipeMy whole childhood vacations were spent on a very small sea town in Chile. I grow up eating all kinds of fish, seaweed, and crustaceans. By almost always the first introduction for kids to the sea products is by the offering of a Seafood Empanadas, especially if it is with cheese. I’m planning on doing just this with my kids, wish me luck.

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Chilean Seafood Empanadas

  • 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)
  • 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

Instructions

  1. 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.
  2. 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.
  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 1 minute, serve and eat hot.

Keywords: seafood empanadas, chilean cuisine

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Seafood Empanadas, Chilean Recipe

Seafood Empanadas


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If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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Category: Chilean Appetizers & Beverages, Chilean recipes, Chilean Seafood, Empanadas (EN), Entrees, Savory things, Shellfish

About Pilar Hernandez

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  1. Anabella ferrada

    January 16, 2021 at 3:06 pm

    Hola me encantan tus recetas me gustaria que me las enviaras a mi correo.. Muchas gracias

    Reply
    • Pilar Hernandez

      January 17, 2021 at 2:35 pm

      Hola, solo tengo eso habilitado para el blog en español, es un resumen semanal, te puedes inscribir acá https://www.enmicocinahoy.cl/subscribete-al-menu-semanal/

      Reply

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