Cod and Shrimp Empanada

Name: Cod and Shrimp Empanada
Yield: 30
Ingredients: MIXTURE:; 1/2 kg of wheat flour; 125 g of frozen pork fat or hydrogenated fat; 120 g of chilled butter; 3 eggs; 1 teaspoon of salt; 4 to 6 tablespoons of cold water; FILLING:; 300 g of cod, desalinated and flaked; 2 tablespoons of butter; 1 grated onion; 2 cloves of garlic; black pepper to taste; 300 g of shrimp; 100 g of creamy ricotta cheese

1
MIXTURE:
2
1/2 kg of wheat flour
3
125 g of frozen pork fat or hydrogenated fat
4
120 g of chilled butter
5
3 eggs
6
1 teaspoon of salt
7
4 to 6 tablespoons of cold water
8
FILLING:
9
300 g of cod, desalinated and flaked
10
2 tablespoons of butter
11
1 grated onion
12
2 cloves of garlic
13
black pepper to taste
14
300 g of shrimp
15
100 g of creamy ricotta cheese

Ingredients

1
MIXTURE:
2
1/2 kg of wheat flour
3
125 g of frozen pork fat or hydrogenated fat
4
120 g of chilled butter
5
3 eggs
6
1 teaspoon of salt
7
4 to 6 tablespoons of cold water
8
FILLING:
9
300 g of cod, desalinated and flaked
10
2 tablespoons of butter
11
1 grated onion
12
2 cloves of garlic
13
black pepper to taste
14
300 g of shrimp
15
100 g of creamy ricotta cheese

Directions

1
1
2
Mix all the dough ingredients until smooth and homogeneous
3
Let it rest for 30 minutes
4
Fry the cod in 1 tablespoon of butter with half an onion and one clove of garlic
5
Add black pepper
6
Repeat the process for the shrimp, using the same amounts of butter, garlic, and onion
7
Then, mix the shrimp, cod, and ricotta cheese together
8
Let it cool
9
2
10
Shape the empanada dough into small portions
11
3
12
Place the filling inside the dough and cover with a lid of dough
13
4
14
Brush the empanadas with egg and bake in a preheated oven at 180°C for 20 minutes or until golden brown.