8. 1 ½ tsp salt
1 tablespoon distilled white vinegar
Directions
1. In a large bowl, sieve the flour with salt.
2. Knead in the butter with your hands until the mixture looks crumbly.
3. In a smaller bowl beat the egg together with vinegar and water.
4. To flour mixture, add the egg mixture while stirring with fork until barely
incorporated. Don’t mix too much.
5. Put the mixture onto a floured surface Knead with your hand’s heel twice, just
enough to make it into a quick dough.
6. Shape the dough into a flat rectangle and wrap it in plastic. Let the dough chill for at
least an hour.
7. Split the dough up into 12 equal pieces and turn the pieces into 12 balls.
8. With a lightly floured rolling pin, roll 1 ball out on a floured surface into a 5 inch disc
(about 1/ 8 inch thick).
9. Make sure to keep the rest covered with a damp towel while doing this. Do the same
with the rest and keep the ones that are done also covered. That’s it; you can now use
them to create empanada
Crust #2
Ingredients:
3 cups flour
1 tablespoon baking powder
2 teaspoons sugar
Pinch of salt
½ cup lard or shortening
1 egg
¾ cup chicken stock
Instructions:
1. Combine flour, baking powder, sugar and salt in a large mixing bowl Cut in the lard
with a pastry blender until crumbly
2. In another bowl, beat the egg then whisk in the chicken stock
3. Add the egg to the flour and mix.
4. Refrigerate for 30 minutes before use
5. When ready to fill, roll out dough to ¼ inch thickness, and cut into rounds to fill.
Crust #3
Ingredients:
11. One of the most famous plates in Venezuela is Empanadas. After arepas, Empanadas are
the second favorite dish for breakfast and can be found on almost every corner in
Venezuela. In addition to being inexpensive and yummy; they also have a variety of dips
to accompany them. The following simple recipe will show you how to make chicken
empanadas, Venezuelan style.
Ingredients:
1 cup precooked cornmeal
½ cup water
½ tsp salt
½ pound chicken breast
1 tomato, diced
1 onion, diced
Vegetable oil, for frying
Directions:
1. Boil the chicken with a pinch of salt.
2. After cooked, cut it in stripes and put it into a pan with the tomato and onion.
3. Let it cool down.
4. Prepare the dough with the cornmeal, water and salt. If you want the dough to be a bit
sweeter, add around a tsp of sugar.
5. Knead until soft.
6. Divide the dough in four and make circles with each part.
7. Make it flat and put the chicken in the middle of the circle.
8. Close it in half and seal it with a fork.
9. Heat the vegetable oil in a pan and fry the empanadas till golden brown. Enjoy!
Pizza Empanadas
Being one of the most popular foods worldwide, Pizza is usually a favorite among
everyone. Pizza + Empanadas are a perfect combination and ideal for any situation from
Sunday brunch, to party appetizer to dinner. You will adore these empanadas if you love
pizza.
Ingredients:
30 won ton wrappers
3 cups pizza sauce
A pinch of pepper
10 oz mozzarella cheese
8 oz pepperoni
Vegetable oil, for frying
Directions:
12. 1. In a pot, mix the pizza sauce with the pepper to give it more flavors.
2. Put some of the mozzarella cheese, pizza sauce and a pepperoni in the middle of each
won ton wrapper.
3. Seal the won ton wrappers with a fork in a half moon shape. If you want, you can add
some corn.
4. Heat the vegetable oil in a pan.
5. Start frying the little empanadas until crisp, about 30-45 seconds.
Argentine Beef Empanadas
This is a perfect recipe if you’re looking for something heavy enough for lunch but
different. There are recipes that call for eggs and there are also ones without. A little
known interesting fact: Argentina has a National Empanada Festival.
Ingredients:
1 lb ground beef
½ cup onions, chopped
½ cup olives
4 boiled eggs, sliced
3 tomatoes, diced
50g bacon, chopped
3 cloves garlic
3 tbsp butter
¼ tsp cumin
Vegetable oil, for frying
Dough:
4 cups all-purpose flour
¼ cup water
2 eggs, beaten
3 tbsp butter
2 tsp baking powder
1 tsp salt
Directions
1. In a pan, cook the butter, bacon, garlic and onions.
2. After a couple of minutes, add the ground beef.
3. Mix well and start adding the spices.
4. Now include the tomatoes and the olives in the mixture.
5. Cook over low heat until the beef is done, let it cool down.
13. Prepare the dough
1. Mix all dry ingredients.
2. Add butter, eggs and water.
3. Knead until create soft dough. Let it rest for about 5 minutes.
4. Divide the dough in 12 balls.
5. Flat the balls with a roller.
6. Add a tbsp of the filling in the middle of each circle. Fold the dough making a half
moon shape.
7. Dip your fingers in water and seal the border.
8. Don’t be shy when frying with the vegetable oil, use a lot.
Baked Empanadas
Baked Eggs and sausage empanadas are perfect for breakfast or brunch. In addition you
can also make them fried, however, baked is a bit healthier and very delicious. There is a
very big list of different types of sausage so Choose your favorite type accordingly.
Ingredients:
½ pound sausages
1 tsp vegetable oil
½ large onion
6 eggs, beaten
A pinch of salt
¼ cup cheese
Dough:
1 cup water
6 oz butter
3 cups flour
A pinch of salt
Directions:
1. Heat the oil and cook the sausages in a pan.
2. When sausages are cooked and browed, add the onion, and cook until the onions
become translucent.
3. Add the eggs, salt and cheese, stir until done.
For the dough:
1. In a pan heat water and butter until the butter is melted.
14. 2. In a bowl, add flour and salt; make a hole in the middle and start adding the liquid
while kneading.
3. Get wet dough, wrap it in plastic and refrigerate from 2 to 3 hours before use.
4. Separate 14 pieces of dough and roll them in a circular shape.
5. Add the filling in the middle of dough and enclose it in half.
6. Close the border with your fingers.
7. Preheat the oven 400 °.
8. Cook for 20-25 minutes.
Tuna Empanadas
Tuna contains vitamin B, Omega-3, is full of protein and is great at preventing strokes
heart disease and obesity. Because of all the health benefits of tuna you have to try these
empanadas.
Ingredients:
1 can tuna
3 tbsp peeled tomatoes
¼ cup onions, chopped
A pinch of salt
A pinch of pepper
2 cloves garlic, mashed
Dough:
2 cups all-purpose flour
1/ 3 cup butter
2 eggs
2 tbsp water
2 tsp baking powder
1 egg yolk
Directions:
Dough:
1. Mix all the dry ingredients in a large bowl.
2. Make a hole in the middle of the bowl and add the butter in little cubes, start mixing
it with the flour.
3. Beat the eggs a bit and add them in the mix, add the water. Stir until get soft dough.
4. Let it rest for 5 minutes.
5. Preheat the oven to 300 °.
For the tuna filling:
15. 1. In a pan, mix the tuna with all the other ingredients. If you want to spice it more, add
more than a pinch of salt and pepper.
2. Take a piece of dough; roll it until have a circular flat shape.
3. Add a tbsp of tuna filling inside each dough circle. Close it in a half moon shape.
4. Bake for 15 minutes.
Cream Cheese, Chicken and Jalapeños Empanadas
Jalapeño empanadas much like Jalapeño Poppers are a useful easy and tasty recipe. You
can whip these up for parties, lunch, snacks, or whatever like. In addition to a great snack,
jalapeños are a great source of vitamin C?
Ingredients:
8 oz cream cheese
2 cups cooked shredded chicken
1 ½ cups cheddar cheese
3 oz jalapeños, diced
1 egg, beaten
A pinch of salt
A pinch of pepper
For the dough:
4 cups all-purpose flour
3/ 4 cup butter
1 ¼ cups water
2 tsp baking powder
A pinch of salt
Directions:
1. In a pot, melt the cream cheese and then add the chicken, salt, pepper, jalapeños and
cheddar cheese.
2. In a little bowl, beat the egg and hold it there.
Dough:
1. Mix all the dry ingredients and then add the butter, after everything is well mixed
(dry ingredients + butter), start pouring water into the mixture.
2. Knead it until it becomes soft dough.
3. Take a little piece of dough and roll it until get a flat circle.
4. Add a tbsp of the filling in each circle.
5. Fold the dough in half and seal it with a fork.
6. Preheat the oven to 400 °
16. 7. Before baking the empanadas, brush them with the egg on the top, this is going to
make them browner.
8. Bake the empanadas for 15-18 minutes.
Chicken Salad Empanada
Do you ever have chicken leftovers you’re not quite sure what to do with? More
specifically, do you have chicken salad leftovers? Remember Empanadas are a great way
to take advantage of that leftover food.
Ingredients:
2 cups chicken, shredded and cooked
1/ 2 cup mayonnaise
1/ 3 cup toasted pecans, chopped
1/ 4 cup celery, chopped
2 tbsp lemon juice
3/ 4 tsp salt
1/ 4 tsp black pepper
8 refrigerated jumbo biscuits
Directions:
1. Preheat the oven to 350 °
2. In a pan, over low heat, stir together the chicken, mayo, celery, lemon, pecans, salt
and pepper for about 1 minute.
3. Roll the biscuits into 6 inches circles.
4. Put 2 tbsp of filling into each circle.
5. Fold the biscuits in half and seal it pressing the borders with a fork.
6. Bake for 25 minutes or until golden.
Turkey Empanada
Looking for an after the holiday’s breakfast? Leftover Turkey is the main ingredient here.
Don’t be afraid to get creative, put some corn peas, carrots, or cheese, and serve them with
some garlic or cheddar cheese sauce.
Ingredients:
12 empanadas discs (If available in your area)
2 tbsp butter
½ onion, sliced
½ bell pepper, sliced
3 cloves garlic, crushed
2 tomatoes, diced
1 tsp ground cumin
17. 2 cups turkey, shredded
2 tbsp turkey gravy (if you have some leftovers)
½ tbsp oregano
A pinch of salt
Directions:
1. In a pan, melt the butter. Add the onions, tomatoes, bell pepper, garlic, oregano and
cumin. Stir while cooking over medium heat around 12 minutes.
2. Mix in the shredded turkey and gravy; keep stirring.
3. Add one tbsp of the turkey mixture on to the center of each dough disc.
4. Fold the empanada disc and seal the edges with a fork.
5. Preheat the oven to 400 °. Bake for 25 minutes or until golden.
Shrimp and Cheese Empanada
Facts about shrimps:
May 9th is National Shrimp Day; however shrimp is an enjoyable treat any day of the
year. Shrimp come in various colors such as pink, red, white and even some strange ones
such as tigers and blue. Here is a really tasty cheese and shrimp empanada recipe.
Ingredients:
2 tbsp olive oil
½ cup onions, chopped
2 cloves garlic, mashed
1 lb shrimp, peeled, deveined and chopped.
4 tomatoes
A pinch of salt
1 cup mozzarella cheese, grated
1 tbsp milk
1 egg, beaten
16 empanada discs (If Available In Your Area)
Directions:
1. Put the olive oil in skillet over medium heat, add the onions and garlic, stir for about
5 minutes.
2. Incorporate the shrimps into the skillet, cook until the shrimps turn pinkish.
3. Add tomatoes, salt and garlic. Keep cooking until everything is done and put aside to
let the filling cold down.
4. Take each empanada disc and put a big tbsp of filling in the middle of each circle.
5. Fold the discs in half and close it with a fork Preheat the oven to 375 °
6. Beat the egg with the milk and brush that mixture over the empanadas Bake the
empanadas for 20-25 minutes or until golden.
19. Directions:
1. Cook the mushrooms over medium heat for about 10-15 minutes.
2. Add the raisins and balsamic vinegar.
3. Cook for 5 minutes more and.
4. Let it cool down.
5. Take each mini empanada disc and put about half tbsp of mushroom filling and a bit
of cheese in the center of each dough circle.
6. Seal it folding it in half and press the edge with a fork. Brush each empanada with the
beaten egg.
7. Preheat the oven to 400 °
8. Bake for about 30 minutes.
Eggs and Potato Empanada
This recipe is ultra-healthy, tasty and super easy to make. In this recipe we are going to
make them baked but you can fry them or bake them whichever way you prefer. Serve
these with a dipping sauce pink in color using tomato sauce, mayonnaise and some pepper.
Ingredients:
3 potatoes, diced
1 onion, diced
3 eggs, boiled and scrambled
2 tbsp olive oil
A pinch of salt
A pinch of pepper
Dough:
2 ½ cup all-purpose flour
1 egg
½ cup butter
A pinch of salt
A pinch of pepper
Directions:
1. Heat the olive oil in a pan over medium heat, add the onion.
2. Add the diced potatoes and spices.
3. Cook for about 3 minutes, stirring.
4. Finally, add the scrambled egg and seasoned it with salt and pepper.
5. For the dough, in a bowl, mix all the dry ingredients.
6. Beat a little bit the egg. Make a hole in the middle of the dry ingredients.
7. Add the egg and butter. Knead until get soft dough Preheat the oven to 400 °
20. 8. Roll the dough and cut circle shapes.
9. You can use a jumbo cookie cutter.
10. Put 1-2 tbsp of filling in the middle of the dough circles.
11. Close the circles in half and press the edges with a fork.
12. Bake for 30 minutes or until golden.
Banana Empanada
Perfect for dessert these Empanadas will make your mouth water! If you can imagine a
banana single pie, you will love this recipe. Serve these empanadas with some chocolate
syrup or with ice cream and chocolate syrup.
Yields: 12 empanadas
Ingredients:
3 bananas, ripped
1 ½ cups flour
A pinch of salt
3 tbsp sugar
8 tbsp butter, diced
1 egg yolk, beaten
¼ cup water
Directions:
1. Take a large bowl, mix all the dry ingredients, add the butter and mix until get dough
with little pieces of crumbs.
2. Add the egg yolk and keep mixing.
3. Add the water and knead a bit.
4. Let the dough rest for about 1 hour.
5. Preheat the oven to 400 ° Roll the dough and cut circle shapes.
6. Put 1 tbsp of banana filling in the middle of the dough circles. Close the circles in
half and press the edges with a fork.
7. Bake for 20 minutes or until golden.
Blueberry and Chocolate Empanada
Perfect for a tea party or a nice treat with coffee the delicious blueberry chocolate
empanada is sure to win the company over. In addition to being a tasty treat blueberries
provide a great source of vitamin A, calcium iron and are low in calories.
Ingredients:
1 lb blueberries, frozen
3/ 4 cup sugar
2 cups dark chocolate chips
21. For the dough:
4 cups flour
½ cup sugar
½ tsp salt
1 tsp baking powder
1 ¼ cup butter
½ cup water
Directions:
1. In a pan over low heat, add the blueberries and sugar, star stirring.
2. After about 20 minutes, take it off the heat and let it cool down.
3. For the dough, mix the dry ingredients and add the little butter cubes.
4. Mix everything well. Roll pieces of dough in a round shape.
5. Put some of the blueberry filling in the middle of each dough circle and add some
chocolate chips on over the blueberries.
6. Seal the dough in half, pressing the edges with your fingers.
7. Preheat oven to 375 °
8. Bake for around 20 minutes.
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Shredded Chicken Fajita Empanadas
Ingredients:
1 pound boneless chicken breasts or thighs
1 cup sliced green bell peppers
1 cup sliced onion
1 cup sliced red bell pepper
Vegetable oil for frying
1 teaspoon garlic
½ teaspoon dried oregano
Salt and pepper to taste
Direction:
1. Prepare empanada dough for crust #2 as directed and refrigerate. Slice chicken into
thin strips and place in a bowl.
2. Coat with vegetable oil. Add a tablespoon of vegetable oil to a deep skillet.
3. Add peppers and onions and stir fry until they begin to soften. Add chicken and
seasonings and continue to cook until chicken is thoroughly cooked.
4. Fill crust with 2 tablespoons of filling and pinch to seal. Heat oil in a deep skillet.
5. Fry individual empanadas until crust is cooked. Drain and serve.
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23. ¾ cup cooking sherry or red wine
½ teaspoon garlic
Juice of half a lemon
Salt and pepper
Instructions:
1. Prepare crust #1 and refrigerate. In a non stick skillet, heat olive oil. Add onion,
celery and carrot.
2. Sauté until vegetables soften. Add chicken. Stir until chicken is coated and begins to
brown.
3. Add garlic, lemon juice, salt and pepper. Add mushrooms, stir and sauté until chicken
is browned. Reduce heat. Add sherry or cooking wine and deglaze pan.
4. Cover and simmer for 10-15 minutes until chicken is thoroughly cooked and liquid is
absorbed. Remove from heat.
5. Preheat oven to 375 degrees. Prepare to fill dough. Fill each empanada with 2
tablespoons of filling. Pinch together all around to seal.
6. Place on a baking sheet and bake for 30 -35 minutes until golden brown, turning
halfway through. Serve.
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Southwest Chicken & Black Bean Empanadas
Ingredients:
1 pound boneless chicken
2 cups whole black beans, fresh or canned
1 medium onion diced
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 can whole kernel corn
1 jar tomato salsa or hot pepper sauce (optional)
1 can diced tomatoes
1 jalapeno chili, cleaned, seeded and diced
½ teaspoon chili powder
½ teaspoon garlic
Salt and pepper to taste
1 tablespoon olive oil
¾ cup water or chicken broth
Vegetable oil for frying
Instructions:
1. Prepare crust #3 and refrigerate. Heat olive oil in a skillet and add onions and
24. peppers.
2. Dice chicken and place in a bowl.
3. Coat with olive oil.
4. When vegetables have softened, add chicken and brown. Add seasonings, tomatoes
and black beans.
5. Add water or chicken broth, cover and simmer until chicken is cooked and liquid is
absorbed. Fill empanada crust with 2 tablespoons of filling.
6. Pinch together all the way around to seal. Top with a spoonful of salsa or hot pepper
sauce (optional).
7. Fry in a deep non-stick skillet until browned. Drain on paper plate and serve.
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Shredded Beef Empanadas
Ingredients:
1/ 2 small onion
2 cloves garlic
2 tbsp dried oregano
2 tbsp dried thyme
1 tbsp brown sugar
1 tsp cumin
1/ 4 tsp cayenne pepper
1/ 2 tsp salt
1/ 2 tsp black pepper
3 tbsp olive oil
1 1/2 lb beef chuck roast
1 cup sofrito, jarred or homemade
Instructions:
1. Prepare crust #3 and set aside. Preheat oven to 300 degrees. In a blender add onion,
garlic, oregano, thyme, sugar, cumin, cayenne, salt, pepper, and olive oil.
2. Blend until smooth. Cover a roasting pan with heavy duty foil, spray with nonstick
cooking spray. Cut meat into 3 inch pieces and place on pan. Rub pureed mixture
onto chunks of meat Cover tray with foil and bake 1 hour.
3. Turn oven down to 250 and bake 2 more hours. Remove foil from top of pan; cook
another 30 minutes at 350 to brown meat. Remove meat and set aside to cool.
4. Set juices aside to cool. When meat is cool enough to handle, shred and remove fat.
Spoon fat off reserved juices and boil down until reduced to 1/ 3 original volume.
Add sofrito and shredded meat, stir to combine. Correct seasoning. Cool.
5. Prepare empanada dough for filling Fill dough and pinch to seal. Fry in deep skillet
in hot vegetable oil until golden brown. Drain on paper plate then serve.
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25. Beef Mushroom Burgundy Empanadas
Ingredients:
1 ½ pounds beef sirloin tips
4 cloves garlic
2 sprigs thyme
¼ cup butter
½ of 750 ml bottle burgundy wine
2 shallots, diced
4 Portobello mushroom caps, sliced
2 tablespoons flour
2 cups beef broth
Instructions:
1. Prepare crust #1 and refrigerate. Melt butter in a skillet. Sauté shallots and garlic then
add mushrooms. Cover and cook until mushrooms darken and shallots are soft.
Remove mushrooms and set aside. Deglaze the pan with one cup beef broth and
burgundy wine. Boil and cook until reduced by 1/ 3.
2. Grill sirloin tips with salt and pepper under broiler or on outside grill until desired
doneness. Set aside. When sauce is reduced, add rest of beef broth and garlic.
3. Whisk in flour to thicken sauce. Stir in the mushrooms. Adjust seasonings if
necessary. Meanwhile, slice sirloin tips into bite-sized pieces. Add to sauce and
combine. Cover and remove from heat.
4. Preheat oven 425 degrees and prepare empanada dough for filling. Fill empanadas
and pinch to seal pockets of dough. Place on non-stick baking sheet and into oven.
5. Bake for 20 -25 minutes until golden brown. Remove from oven and cool 5 minutes
before serving.
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Pepper Steak Empanadas
Ingredients:
2 pounds flank steak, carne asada or other thinly sliced steak
2 tablespoons olive oil
3 jalapeno peppers, cleaned, seeded and diced
2 mild green chilies, cleaned, seeded and diced
1 green bell pepper, seeded and sliced into thin strips
1 red bell pepper, seeded and sliced into thin strips
1 yellow pepper or 2 banana peppers, seeded and sliced into thin strips.
4 garlic cloves, diced
1 large onion, sliced into thin strips
26. 1 teaspoon chili powder
dash cayenne
salt and pepper to taste
1 teaspoon chili flake
1 tablespoon soy sauce
Instructions:
1. Prepare crust #1 and refrigerate. In a bowl place 1 tablespoon olive oil , soy sauce , 2
cloves garlic and ½ the onion. Add seasonings and marinate steak for 2 hours.
2. Add oil to skillet and add onions and peppers, salt and pepper, chilies and bell
peppers. Sauté until vegetables begin to soften. Add steak and marinade and continue
to cook.
3. Preheat oven to 375 degrees.
4. Stir fry until meat is cooked, and vegetables are soft. Prepare empanada dough for
filling. Fill with steak mixture, seal dough pockets and place on nonstick baking
sheet.
5. Bake for 20 -25 minutes until empanadas are golden brown. Let cool 5 minutes.
Serve.
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Pork Chili Verde Empanadas
Ingredients:
3/ 4 lbs pork steak or pork shoulder, in 2 inch cubes
1/ 2 cup medium salsa Verde
1 small onion
1 clove garlic
1/ 4 cup cilantro
1/ 2 cup chicken broth
3/ 4 cup shredded jack cheese
Instructions:
1. Prepare crust #3 and set aside. Puree salsa, onion, garlic and cilantro in a blender.
2. Add to a medium saucepan with lid. Add the broth and pork and bring to a gentle
simmer.
3. Cover and cook over low heat for 1 hour or until pork shreds easily with a fork.
4. Remove pork from juices and set aside to cool. Meanwhile turn heat up on juices and
reduce until thick like honey.
5. Shred reserved pork and add to sauce. Add a pinch of salt if needed.
6. Set aside to cool and make the dough. Add the shredded cheese to the cooled pork
mixture and stir to incorporate.
28. Instructions:
1. Prepare crust #2 and refrigerate
2. Preheat oven to 325 degrees.
3. Dry rub seasonings and brown sugar into all sides of the roast.
4. Place in roasting pan fat side up; add water, onions, and celery. Roast in oven for 3-4
hours until able to shred with a fork.
5. Remove from roasting pan to mixing bowl and shred pork with two forks. Add BBQ
sauce to pork and combine.
6. Prepare empanada dough for filling Fill dough with tablespoon of BBQ pork. Seal by
pinching dough all the way around to form a pocket.
7. Heat oil in deep skillet.
8. Fry empanadas until browned on both sides.
9. Drain on paper plate, cool and serve.
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Salmon Dill Empanadas
Ingredients:
2 cups cooked salmon
2 medium sized salmon steaks
¾ cup breadcrumbs
1 egg, beaten
1 teaspoon parsley
½ teaspoon dill weed
salt and pepper to taste
squeeze of lemon
1 tablespoon butter or olive oil
Instructions:
1. Prepare crust #1 and refrigerate.
2. Cook salmon steaks with a drizzle of olive oil or a pat of butter, salt and pepper, in a
shallow baking dish at 375 degrees for 10 minutes. Don’t overcook. Let cool. Flake
meat into a bowl, removing all bones. Add breadcrumbs, egg, herbs and seasonings.
Mix well.
3. Squeeze lemon over mixture. Prepare dough and fill each crust with 1-2 tablespoons
of filling.
4. Pinch together to seal all the way around. Preheat oven to 350 degrees.
5. Place empanadas on baking sheet and into oven. Bake for 20-25 minutes until golden
brown, turning halfway through.
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30. 4. Fill with a rounded tablespoon of filling. Pinch all around the edges to seal. Fry in
deep non-stick skillet until browned.
5. Drain on paper plate.
6. Serve.
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Shrimp and Rice Empanadas
Ingredients:
1 ½ pounds small shrimp, shelled and deveined
2 cups water, salted
1 cup uncooked rice
1 small onion, diced
2 ribs celery
1 red bell pepper, cleaned, seeded and diced
½ teaspoon salt
1 teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon dried oregano
¼ teaspoon paprika
1/ 8 teaspoon cayenne pepper
¼ teaspoon black pepper
½ cup chicken stock or water for shrimp broth
2 carrots, diced (peeling optional)
vegetable oil for frying
Directions:
1. Prepare crust #2 and refrigerate.
2. Add a pinch of salt to water. Add rice and bring to boil. Reduce heat and cover.
Check after 15 minutes. Continue to simmer until rice is cooked and liquid is
absorbed. Set aside.
3. While rice is cooking heat 1 tablespoon of oil in a frying pan. Add onion, carrot,
celery and bell pepper. Sauté until vegetables begin to soften. Add shrimp to fry pan
and season with salt, pepper, chili powder, cayenne, and paprika. Continue to sauté 5-
7 minutes.
4. Add chicken stock and cooked rice. Combine and add oregano. Salt and pepper to
taste. Prepare empanada dough for filling. Fill with shrimp and rice mixture and
pinch to seal.
5. Fry in a deep skillet in hot vegetable oil until browned on both sides.
6. Drain on paper plate and serve.
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