Empanadas Camaron Recipe

Mix Dry Ingredients

In a mixing bowl, combine the all-purpose flour and salt. Mix well.

Incorporate Butter

Add the unsalted butter to the flour mixture and rub it in with your fingers until it resembles coarse crumbs.

Add Egg and Water

Beat the egg and add it along with the cold water to the flour mixture. Mix until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

Sauté Vegetables

In a skillet, heat olive oil over medium heat. Add garlic, onion, and bell pepper. Sauté until softened, about 5 minutes.

Cook Shrimp

Add shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Stir in cilantro, lime juice, cumin, salt, and black pepper.

Cool Filling

Remove from heat and let the shrimp filling cool while you prepare the empanadas.

Roll Out Dough

On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut into circles using a round cutter or glass.

Fill Empanadas

Place a spoonful of the shrimp filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal.

Fry Empanadas

In a deep skillet, heat oil over medium-high heat. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Plate and Serve

Place lettuce leaves on a serving plate, top with fried empanadas, and serve with green salsa on the side.