My mom, knowing how I love to cook, always sends me cooking magazines or recipes from news papers that she thinks I may like. The recipe for these empanadas was taken from one of those magazines; one called “Recetas de familia” from Mexico and it was posted by Yolanda Mejía Muñoz, from Silao.
These are perfect for a party or as a starter, you can make them cocktail size or bigger for dinner, lunch or a picnic. Also, you may use any filling.
- 500 g rolled puff pastry
- 500 g peeled fresh or frozen shrimps (thawed)
- 1 cup onion, diced
- 3 garlic cloves, minced or finely chopped
- 1 teaspoon oregano (fresh or dried)
- 1/2 cup fresh cilantro, chopped (optional, but highly recommended )
- Olive oil
- Salt and pepper to taste
To make the filling, heat oil in a skillet and sauté onion and garlic over medium heat, add the shrimp, oregano, salt and pepper to taste and cook for about 5 minutes, finally add the cilantro and allowed to cool before filling the patties.
Cut ovals about 10 x 15 cm of the puff pastry. Place 2 to 3 tablespoons of filling, paint the edges with beaten egg and close. Varnished with beaten egg and bake for 30-40 minutes or until golden brown. Let cool for a few minutes before serving.
Bon appetit !