ATLANTIC LOBSTER & MANCHEGO EMPANADA Recipe
Salsa verde aioli, curtido
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Ingredients
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Empanada Dough
Filling
Salsa Verde Aioli
Curtido
Method
Empanada Preparation
Make the Dough
In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Filling
In a bowl, combine lobster meat, manchego cheese, red bell pepper, green onions, cilantro, lime juice, salt, and pepper. Mix well and set aside.
Roll Out the Dough
On a floured surface, roll out the dough to about 1/8 inch thick. Cut into 4-inch circles.
Assemble the Empanadas
Place a tablespoon of filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges.
Cook the Empanadas
Heat oil in a deep fryer or skillet. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Salsa Verde Aioli
Prepare the Aioli
In a bowl, mix mayonnaise, parsley, garlic, lime juice, salt, and pepper until smooth. Adjust seasoning to taste.
Curtido Preparation
Make the Curtido
In a large bowl, combine shredded cabbage, grated carrots, and red onion. Pour in apple cider vinegar and season with salt and oregano. Mix well and let it sit for at least 30 minutes before serving.
