For the filling
300 g of clean shrimp
1 medium onion (100 g), chopped
1/4 cup of olive oil (60 ml)
2 medium tomatoes (240 g), chopped
1/2 small green pepper (50 g), chopped
1/4 cup of wheat flour (30 g)
1/4 cup of water (60 ml)
1 tablespoon of lemon juice
1/2 teaspoon of red pepper sauce
1 teaspoon of salt or to taste
For the dough
3 cups of wheat flour (360 g)
1 cup of cold unsalted butter (200 g), cut into small pieces
1/4 cup of water (60 ml)
1 pinch of salt
2 tablespoons of active dry yeast (for proofing)
3 tablespoons of baking powder (to dust)
1 egg yolk (for brushing)
For the filling
300 g of clean shrimp
1 medium onion (100 g), chopped
1/4 cup of olive oil (60 ml)
2 medium tomatoes (240 g), chopped
1/2 small green pepper (50 g), chopped
1/4 cup of wheat flour (30 g)
1/4 cup of water (60 ml)
1 tablespoon of lemon juice
1/2 teaspoon of red pepper sauce
1 teaspoon of salt or to taste
For the dough
3 cups of wheat flour (360 g)
1 cup of cold unsalted butter (200 g), cut into small pieces
1/4 cup of water (60 ml)
1 pinch of salt
2 tablespoons of active dry yeast (for proofing)
3 tablespoons of baking powder (to dust)
1 egg yolk (for brushing)
Prepare the filling: cut the shrimp into pieces and reserve in a bowl
In a medium saucepan, sauté the onion in olive oil over medium heat until softened (about 2 minutes)
Add the tomato and green pepper and cook for 2 minutes, stirring occasionally
Add the shrimp and cook until it starts to turn pinkish-opaque (about 4 minutes)
Add the flour mixed with water and cook until thickened, stirring constantly (about 4 minutes)
Add the lemon juice, red pepper sauce, and salt
Mix well and remove from heat
Let cool completely
Preheat the oven to 400°F (200°C)
Prepare the dough: on a smooth surface, place the flour and make a depression in the center
Add the butter, water, salt, and yeast and mix with your fingers until incorporated into the flour
Use the palm of your hand to knead the flour until it forms a homogeneous mass that does not stick to your hands
Reserve 1/3 of the dough and set aside
On a surface dusted with baking powder, roll out the remaining 2/3 of the dough into a circle large enough to line the bottom and sides of a 21 cm diameter refractory mold
Dust the dough with baking powder
Place the shrimp filling reserved on top of the dough
Roll out the remaining dough to form a 22 cm diameter circle and cover it with the filling
Press the edges tightly to ensure they do not open and trim the excess (use for decorating the empanada)
Brush with egg yolk and bake in a preheated oven at 400°F (200°C) for about 30 minutes
Serve warm or cold
641 calories per serving
