Recipe Categories
Tex Mexican
Empanada & Empanadillas

Granny's Shrimp Empanadillas

300 g flour
4 tbsp. extra flour (for sprinkling)
25 g margarine
3 tbsp. olive oil
1 egg
1 cup water
salt

1 onion
2 ripe tomatoes
3 tbsp. virgin olive oil
425 g cooked shrimp

In a saucepan, heat the water, salt, margarine and oil. Once it
boils, take from the stove and add all the flour at once, mixing
vigorously with a wooden spoon, then add the egg and mix in. Take
the dough from the pan and knead on a work surface sprinkled with
flour, adding more flour as necessary. Make the dough into a ball,
cover with a clean cloth and leave for half an hour. In the
meantime, prepare filling: In a frypan heat the oil and add the
onion, finely chopped, stirring until it turns transparent. Then
add the tomatoes, peeled, cored and roughly chopped, and allow to
cook until soft. Add the shrimp, cook for  5 minutes or
until the oil separates from the stewed tomato, season to taste.

When the dough is ready, roll out thinly on the work surface and
cut into 12 cm circles. Place one spoonful of the filling in the
middle of each circle, fold in two to form a semicircle and pinch
the edges to close. Deep fry in olive oil until golden and drain
on paper towels.

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