Empenadas – shrimp, delicious

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200 g small shrimps
Juice of 1 lemon
2 cloves of garlic
pinch of salt
2 tomatoes
2 onions
½ green pepper
1 clove of garlic
20 g parsley
10 pitted black olives
3 tbs pure, fruity olive oil
2 tsp tomato puree
1 tbs flour
a few drops piri/piri
salt and pepper
500 g rich shortcrust pastry or puff pastry
1 egg yolk
Cut the shrimps in pieces and put them in a bowl
Mix the ingredients for the marinade and pour over the shrimps
Leave to stand for at least 1 hour
Cut the tomatoes in pieces
Very finely chop the onions and paprika
Peel the garlic
Quarter the olives
Heat the olive oil and add the crushed clove and the green pepper, tomato and onions, leave to simmer for appr. 20 mins
Add the parsley, the marinade with the shrimps, the tomato puree and the olives
Mix the flour with some water and add to the mixture
Bring to the boil under continuously stirring and leave to simmer for a few more mins
Season with piri/piri, salt and pepper
Preheat the oven at 190C
Roll the pastry and cut out small rounds, line small paté tins with half of the rounds
Divide the filling and cover the pies with the other half of the rounds, seal them well
Brush the pies with the egg yolk
Bake appr. 20 mins in the oven untill the pies are a golden brown

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