SHALLOT AND DATE EMPANADAS
Instead of raw shallots, try using the same quantity of roasted shallots. Remove the skins and slice into thirds. Unbaked empanadas can be frozen up to 3 weeks; without thawing, bake in a 375°F oven for about 30 minutes. Baked empanadas can be refrigerated up to 1 day or frozen up to 2 weeks; reheat in a 350°F oven for 15 to 20 minutes.
Yield makes 12
Number Of Ingredients 13
Steps:
- In a food processor, pulse the flour, caraway seeds, sugar, and table salt several times to combine. Add the butter and cream cheese; pulse until the mixture just begins to come together. (Gently squeeze the dough; if it doesn't hold together, add 1 tablespoon cold water.) Turn out the dough onto plastic wrap; flatten into a disk. Wrap, and refrigerate 1 hour.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside. Heat the oil in a medium skillet over medium heat. Add the shallots; cook, turning occasionally, until golden, about 10 minutes. Season with coarse salt and pepper; remove the skillet from heat.
- On a generously floured work surface, roll out the dough to 1/8 inch thick. Using a 4-inch cookie cutter, cut out 12 rounds from the dough. Brush the border of one round with water. Place 2 date quarters in the center of the round, then top with shallots, dividing evenly. Add a pinch of thyme; season with coarse salt and pepper. Bring three sides up and crimp together in the center, enclosing the filling. Pinch the edges to seal. Place on prepared baking sheet. Repeat with the remaining dough and filling. Freeze 15 minutes.
- In a bowl, beat together the egg yolk and cream. Brush the empanadas with egg wash. Bake until golden brown; about 30 minutes. Transfer to a wire rack. Serve warm or at room temperature.
SHRIMP AND CORN EMPANADAS
Steps:
- For the empanada dough: In a food processor, pulse flour, lard and salt until the mixture resembles sand. In a separate bowl, beat together egg, water and vinegar with a fork. Add to flour mixture, pulsing until just incorporated. Turn out onto plastic wrap and chill at least 1 hour or up to 24 hours.
- For the filling: Preheat the oven to 425 degrees F. Place the corn on a baking sheet and roast in the oven about 12 to 15 minutes. Remove, cool and cut off the kernels with a knife.
- In a medium skillet over medium heat, add 2 tablespoons of the oil followed by the bell pepper, garlic and shallot. Cook, stirring frequently, about 3 to 4 minutes, then add 1/2 cup wine, tomato paste, salt and pepper. Bring back to a simmer and continue cooking until liquid has reduced by half. Place into a blender and puree. Set aside.
- In another medium skillet over medium-high heat, add remaining 2 tablespoons olive oil. When just smoking, 1 to 2 minutes, add shrimp. Season with salt and pepper. Add remaining 1/2 cup wine and bring to a simmer. Continue to cook until shrimp are opaque and liquid has reduced slightly, 3 to 4 minutes. Remove from heat, cool, and roughly chop the shrimp.
- In a bowl, mix together the pureed bell pepper mixture, the corn and shrimp. Chill about 30 minutes.
- Preheat oven to 350 degrees F.
- To assemble: In a small bowl, beat egg with 1 tablespoon water and a pinch of salt. On a lightly floured surface, roll out dough to 1/16-inch thick. Using a 4-inch round cookie cutter, cut out 8 rounds of dough. Brush edges with egg wash. Place 1 heaping tablespoon of filling in middle of each round, and fold the dough over to enclose the filling. Crimp edges with a fork and place on a baking sheet. Brush tops with more beaten egg. Bake until golden brown,10 to 12 minutes.
More about "shallot and date empanadas recipes"
BEEF AND SHALLOT EMPANADAS
From ukshallot.com
CHICKEN EMPANADAS RECIPE - FOOD NETWORK
From foodnetwork.com
HAM, CHEESE AND DATE EMPANADA - MEXICANRECIPES.ME
From mexicanrecipes.me
RECIPE: BEEF AND SHALLOT EMPANADAS - MINERVA LIVING & LIFESTYLE
From minervamagazines.co.uk
SHALLOT AND DATE EMPANADAS | WIZARDRECIPES
From wizardrecipes.com
MIDDLE EASTERN SPICED SPATCHCOCK CHICKEN RECIPE
From cubesnjuliennes.com
SPICY SHRIMP EMPANADAS RECIPE - THE FEEDFEED
From thefeedfeed.com
VENEZUELAN EMPANADAS RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
17 EMPANADA RECIPES (+ BEST FILLING IDEAS) - INSANELY …
From insanelygoodrecipes.com
ROASTED SHALLOT AND DATE EMPANADAS RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
EMPANADAS - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
EMPANADITAS: A NEW MEXICO HOLIDAY TRADITION - LOUBIES AND LULU
From loubiesandlulu.com
EMPANADA RECIPES & MENU IDEAS - EPICURIOUS
From epicurious.com
NEXT DAY EMPANADAS RECIPES
From tfrecipes.com
SHRIMP AND CORN EMPANADAS RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
OUR BEST EMPANADA RECIPES
From allrecipes.com
SWEET POTATO, BLACK BEAN, AND SPINACH EMPANADAS
From welldined.com
MUSHROOM, SHALLOT, AND FONTINA EMPANADAS | SEL ET SUCRE
From seletsucre.com
ROASTED BRUSSELS SPROUTS WITH DATES AND ALMONDS
From themediterraneandish.com
MUSHROOM CHEESE EMPANADAS - EASY EMPANADA …
From laylita.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love