1 cup of milk
1 cup of wheat flour
1 tablespoon of active dry yeast
3 tablespoons of butter
3 tablespoons of grated Parmesan cheese
3 egg yolks
Salt and black pepper to taste
300g of small shrimp, cleaned
Lemon juice from 1/2 lemon
Salt to taste
4 tablespoons of olive oil
1 medium onion, chopped
1 tablespoon of wheat flour
10 black olives, pitted
1 tablespoon of chopped fresh parsley
Utensils:
50 empanada molds
1 cup of milk
1 cup of wheat flour
1 tablespoon of active dry yeast
3 tablespoons of butter
3 tablespoons of grated Parmesan cheese
3 egg yolks
Salt and black pepper to taste
300g of small shrimp, cleaned
Lemon juice from 1/2 lemon
Salt to taste
4 tablespoons of olive oil
1 medium onion, chopped
1 tablespoon of wheat flour
10 black olives, pitted
1 tablespoon of chopped fresh parsley
Utensils:
50 empanada molds
In a blender, combine the milk, flour, yeast, butter, Parmesan cheese, egg yolks, salt, and black pepper
Butter the empanada molds
Set aside
Season the shrimp with lemon juice and salt
Heat the olive oil in a pan, sauté the onion for 3 minutes, add the shrimp and cook until pink
Add the previously dissolved flour mixture to the pan, stirring until thickened
Remove from heat, stir in the olives and parsley
Place the dough into each empanada mold, filling it about halfway
Top with a spoonful of shrimp
Bake at 180°C in a preheated oven until golden brown
Let cool before serving.
