Shrimp Empanadas

  • 4 cups plus 1 tablespoon all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 small garlic clove, minced
  • 1/2 pound medium shrimp (about 15), peeled, deveined, and finely chopped
  • 2 teaspoons tomato paste
  • 2 teaspoons coarse salt, plus more for seasoning
  • Freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 4 green olives, pitted and chopped
  • 4 tablespoons unsalted butter, softened
  • 1 cup mayonnaise
  • 2 large eggs, plus 1 large egg beaten with a pinch of coarse salt for glaze
  • 1/4 cup milk

    Stage 1
    Mix together 1 tablespoon flour and 1/4 cup water in a little bowl until flour is broken up; put away.

    Stage 2
    Heat oil in a huge skillet over medium intensity until hot however not smoking. Add onion and garlic; cook, mixing once in a while, until onion is delicate however not brown, around 2 minutes. Add shrimp and tomato glue; season with salt and dark pepper. Cook, mixing every so often, until shrimp are cooked through and obscure, around 3 minutes. Mix in cayenne and parsley. Mix in flour blend; stew 2 minutes. Switch off heat; mix in olives. Season again with salt and pepper. Put away.

    Stage 3
    Preheat stove to 375 degrees. Place staying 4 cups flour in a huge bowl; make a well in the middle. Place margarine, mayonnaise, eggs, milk, and 2 teaspoons salt in well. Press wet fixings between fingers of one hand to join. Progressively work in flour, crushing to shape a delicate mixture.

    Stage 4
    Squeeze off 60 cherry-size bundles of mixture; hold extra batter. Put away 15 mixture balls. Move staying 45 mixture balls to baking sheets. Envelop by plastic; refrigerate. Partition held mixture into 4 pieces; put away 1 piece. Envelop staying 3 pieces by plastic; refrigerate.

    Stage 5
    Move saved mixture balls to fifteen round tartlet shape (every 1 1/2 inch width by 1/2 inch high). Push down batter; it ought to arrive at simply over tops. Hill 1 teaspoon filling in each shape.

    Stage 6
    Carry out a batter part of 1/8 inch thick. With a 2-inch round cutout, cut out 15 tops. Place over filling, squeezing edges of batter to seal; trim abundance. Move to a baking sheet. Brush tops with egg coat. Rehash process with outstanding batter balls, filling, and separated mixture pieces.

    Stage 7
    Prepare empanadas until cooked through and brilliant brown, 25 to 30 minutes. Allow cool somewhat on a wire to rack; unmold. Serve warm or at room temperature.

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