Recipe courtesy of Aaron May

Shrimp and Corn Empanadas

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  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 1 hr 10 min
  • Yield: 8 servings
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Ingredients

Empanada Dough:

3 cups all-purpose flour, plus more for rolling

2/3 cup lard, chilled 

1 1/2 teaspoons kosher salt 

1 large egg 

1/3 cup cold water 

1 teaspoon distilled white vinegar 

Filling:

2 ears of corn, husks removed

4 tablespoons extra-virgin olive oil, divided 

1 red bell pepper, diced 

1 clove garlic, minced 

1 shallot, diced 

1 cup dry white wine, divided 

1 teaspoon tomato paste 

Kosher salt and freshly ground black pepper to taste 

1 1/2 pounds (26/30-count) shrimp, peeled and deveined, tails removed 

1 large egg 

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a bowl, mix together the pureed bell pepper mixture, the corn and shrimp. Chill about 30 minutes.
  6. Preheat oven to 350 degrees F.
  7. 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.