For the dough
4 cups and 2 tablespoons of wheat flour (500g)
3/4 cup of butter (150g)
3/4 cup of bacon fat (150g)
1 egg
2 yolks
To taste, salt
For the filling
1/4 cup of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 kg of ripe tomato, peeled and seeded, chopped
1 tablespoon of chopped coriander
1 kg of shrimp with shell
1/2 cup of wheat flour
3/4 cup of milk
To taste, salt and red pepper flakes
For brushing
1 tablespoon of melted butter
1 yolk
For the dough
4 cups and 2 tablespoons of wheat flour (500g)
3/4 cup of butter (150g)
3/4 cup of bacon fat (150g)
1 egg
2 yolks
To taste, salt
For the filling
1/4 cup of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 kg of ripe tomato, peeled and seeded, chopped
1 tablespoon of chopped coriander
1 kg of shrimp with shell
1/2 cup of wheat flour
3/4 cup of milk
To taste, salt and red pepper flakes
For brushing
1 tablespoon of melted butter
1 yolk
Prepare the dough: place the flour on a surface and make a depression in the middle
Mix the butter and bacon fat, and place them in the depression of the flour
Add the egg, yolks, and salt
Mix and knead
Let it rest for 30 minutes
While that's happening, prepare the filling: in a pan with olive oil, add the onion, garlic, and tomato and cook on low heat, covered, for 20 minutes
Season with salt, red pepper flakes, and coriander
Clean the shrimp, remove the shell and head, and cut into pieces
Add it to the pan and cook for another 3 minutes
Add the wheat flour and milk
Mix until thickened
Let it cool
Tear off pieces of the dough and, with your fingers, shape them into small empanada shells, greased with butter
Leave a portion of the dough for covering the empanadas
Fill and cover with the remaining dough
Cut off any excess dough from the shell
Mix the yolk with the melted butter and brush the empanada
Bake in a hot oven (200°C), preheated, until golden brown
Yield: 25 units
Calories per unit: 221
