🥟 Shrimp and cheese empanada

Name: Shrimp and cheese empanada
Total time: 60 min
Yield: 10
Cuisine: Chile · Central Chile
Ingredients: 500 g plain flour; 1 tsp salt; 100 g butter or lard, melted; 1 egg; about 150 ml warm water; 400 g cooked, peeled shrimp, chopped; 250 g melty cheese, grated (mozzarella or similar); 1 small onion, finely chopped; 2 tbsp oil for the filling, oil for frying

Origin: Chile · Central Chile

348kcal

per serving · 120 g

290kcal

per 100 g

12 gProtein10 g / 100 g

20 gFat17 g / 100 g

29 gCarbs24 g / 100 g

This Chilean empanada has a crisp fried pastry shell filled with shrimp and melted cheese. The creamy, savoury filling is sealed in a half-moon of dough. It is a popular seafood snack on the Chilean coast and at fish markets.

Diets

✓

No pork

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp, cheese

Contains glutenbecause of: pastry

Contains dairybecause of: cheese

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Milk

What it is made of

pastryshrimpcheese

Recipe

10 servings60 min

Ingredients

500 g plain flour
1 tsp salt
100 g butter or lard, melted
1 egg
about 150 ml warm water
400 g cooked, peeled shrimp, chopped
250 g melty cheese, grated (mozzarella or similar)
1 small onion, finely chopped
2 tbsp oil for the filling, oil for frying

Method

Mix the flour and salt, then add the butter, egg and enough water to make a smooth, soft dough. Rest for 30 minutes.
Fry the onion in the oil until soft, add the shrimp for 2 minutes, then cool and mix with the cheese.
Roll out the dough thinly and cut into 12–14 cm circles.
Place a spoonful of filling on each, fold over and seal the edges firmly with a fork.
Fry in hot oil for 3–4 minutes per side until golden and crisp, then drain on paper towels.

How to make it lighter

Bake the empanadas at 200 °C, brushed with a little oil, instead of deep frying to cut a lot of fat.
Use more shrimp and less cheese for a leaner, higher-protein filling.
One empanada with a large salad is a lighter lunch than two.

History

Empanadas came to Chile with Spanish cooking traditions and have become a national favourite. The shrimp and cheese version is one of the most popular fried empanadas, especially in coastal areas. Chileans make baked empanadas de pino and fried cheese empanadas too. It is a favourite at festivals and national holidays.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →