Category: Appetizer
Makes: 15 empanadas
Prep: 20 min
Cook: 15 min
Frying: 20 min approx.
Ingredients
- 1 lb shrimp, peeled and deveined
- 3 tbsp olive oil
- 1 large pearl onion, chopped
- 2 grated garlic cloves
- ½ chopped red bell pepper
- Salt and pepper
- 2 tsp sweet paprika
- ¼ cup white wine (optional)
- 1 tbsp chopped parsley
- 300 g mozzarella cheese
- 15 empanada discs (12 cm)
- Oil for frying
Preparation
- In a skillet, heat the olive oil and sauté the onion, garlic, bell pepper, salt, pepper, and paprika for about 10 minutes, until the onion becomes translucent. Add the wine and cook for another 2 minutes.
- Chop the shrimp and add them to the skillet with the sauté. Cook for 3 minutes or until the shrimp are done. Remove from heat and let it cool.
- Grate the mozzarella cheese and mix it with the shrimp mixture.
- To assemble the empanadas, place a generous spoonful of filling on the center of each empanada disc. Moisten the edges with water, seal them, and crimp the edges. Place on a parchment-lined tray.
- Heat oil in a pot and fry the empanadas until golden and crisp. Drain them on paper towels.
- Serve immediately.
