For the filling: if choosing shrimp, clean the shrimp, cut them into pieces and reserve; if choosing palmito, use 1/4 cup of oil, 2 cloves of garlic, minced, 1 medium onion, chopped, 4 ripe tomatoes, diced, 1/4 cup of chopped parsley, 1 can of 500g palmito, drained and cut into pieces, 1/3 cup of all-purpose flour, 1/4 cup of milk, 1/2 teaspoon of salt.
Prepare the filling: for the shrimp filling, heat the oil in a pan over medium heat. Add the onion and cook until it's translucent. Then add the tomatoes, pimenta, and shrimp. Cook for 4 minutes, stirring occasionally. Add the flour mixed with water and cook until it thickens, stirring constantly. Finally, add the lemon juice, oregano, red pepper flakes, and salt. Mix well and remove from heat.
For the palmito filling, heat the oil in a pan over medium heat. Add the garlic, onion, tomatoes, and parsley. Cook for 10 minutes, stirring occasionally, with the lid on. Then add the palmito, flour dissolved in milk, and salt. Mix well and cook until it thickens and simmers.
For the dough: place the all-purpose flour on a surface and make a depression in the center. Add the remaining ingredients and mix with your fingers, letting the flour fall to the center. Then use your palm to push the dough towards the center until you form a ball. Remove 1/3 of the dough and reserve.
Roll out the dough on a floured surface to a thickness of about 1/8 inch. Use a rolling pin to shape it into a circle. Place the reserved dough in the center and use your fingers to shape it into a disk. Brush the edges with the egg and place the filling on top. Fold the edges over the filling and press them gently.
Brush the empanada with the egg and bake in a preheated oven at 200°C for 30 minutes or until golden brown.
For the filling: if choosing shrimp, clean the shrimp, cut them into pieces and reserve; if choosing palmito, use 1/4 cup of oil, 2 cloves of garlic, minced, 1 medium onion, chopped, 4 ripe tomatoes, diced, 1/4 cup of chopped parsley, 1 can of 500g palmito, drained and cut into pieces, 1/3 cup of all-purpose flour, 1/4 cup of milk, 1/2 teaspoon of salt.
Prepare the filling: for the shrimp filling, heat the oil in a pan over medium heat. Add the onion and cook until it's translucent. Then add the tomatoes, pimenta, and shrimp. Cook for 4 minutes, stirring occasionally. Add the flour mixed with water and cook until it thickens, stirring constantly. Finally, add the lemon juice, oregano, red pepper flakes, and salt. Mix well and remove from heat.
For the palmito filling, heat the oil in a pan over medium heat. Add the garlic, onion, tomatoes, and parsley. Cook for 10 minutes, stirring occasionally, with the lid on. Then add the palmito, flour dissolved in milk, and salt. Mix well and cook until it thickens and simmers.
For the dough: place the all-purpose flour on a surface and make a depression in the center. Add the remaining ingredients and mix with your fingers, letting the flour fall to the center. Then use your palm to push the dough towards the center until you form a ball. Remove 1/3 of the dough and reserve.
Roll out the dough on a floured surface to a thickness of about 1/8 inch. Use a rolling pin to shape it into a circle. Place the reserved dough in the center and use your fingers to shape it into a disk. Brush the edges with the egg and place the filling on top. Fold the edges over the filling and press them gently.
Brush the empanada with the egg and bake in a preheated oven at 200°C for 30 minutes or until golden brown.
Prepare the filling: if choosing shrimp, clean the shrimp, cut them into pieces and reserve; if choosing palmito, use 1/4 cup of oil, 2 cloves of garlic, minced, 1 medium onion, chopped, 4 ripe tomatoes, diced, 1/4 cup of chopped parsley, 1 can of 500g palmito, drained and cut into pieces, 1/3 cup of all-purpose flour, 1/4 cup of milk, 1/2 teaspoon of salt
Prepare the dough: place the all-purpose flour on a surface and make a depression in the center
Add the remaining ingredients and mix with your fingers, letting the flour fall to the center
Then use your palm to push the dough towards the center until you form a ball
Remove 1/3 of the dough and reserve
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Use a rolling pin to shape it into a circle
Place the reserved dough in the center and use your fingers to shape it into a disk
Brush the edges with the egg and place the filling on top
Fold the edges over the filling and press them gently
Bake the empanada: brush the empanada with the egg and bake in a preheated oven at 200°C for 30 minutes or until golden brown.
