Entree: Mexico – Veracruz – Empanadas de Camarón (Shrimp-filled savory turnovers typical of Veracruz, with a seasoned shrimp filling encased in a flaky wheat dough)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 22 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (5 g) kosher salt
  - 1/2 cup (113 g) lard or vegetable shortening, chilled
  - 3/4 cup (180 ml) cold water, plus more if needed
  - 1 large egg for binding (optional)
  - 1 large egg for egg wash
- Filling:
  - 1 lb (454 g) raw shrimp, peeled, deveined and coarsely chopped
  - 2 tbsp (30 ml) vegetable oil or olive oil
  - 1/2 cup (115 g) white onion, finely chopped
  - 2 cloves (6 g) garlic, minced
  - 2 medium (225 g) Roma tomatoes, finely chopped
  - 1 serrano pepper, seeded and finely chopped (or 1 jalapeño for milder)
  - 2 tbsp (30 ml) fresh lime juice
  - 1/4 cup (15 g) fresh cilantro, chopped
  - 1/2 tsp (2 g) ground cumin
  - 1/2 tsp (2 g) dried Mexican oregano
  - 1/2 tsp (2 g) salt, or to taste
  - 1/4 tsp (1 g) freshly ground black pepper
  - 1/4 cup (60 ml) tomato sauce or strained canned tomato (optional, for moister filling)
  - Vegetable oil for frying if frying (amount as needed) or nonstick spray if baking

Instructions

1. Make the dough: In a large bowl combine flour and salt. Cut chilled lard into flour with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in cold water and the egg (if using) until a soft dough forms; add a tablespoon more water if dry. Knead lightly, form a disk, wrap and chill 30 minutes.
2. Prepare the filling: Heat 2 tbsp oil in a skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and serrano and cook 1 minute. Add chopped shrimp and cook until just opaque, 2–3 minutes. Stir in tomatoes, tomato sauce (if using), cumin, oregano, salt, and pepper; cook 2 more minutes to meld flavors. Remove from heat, stir in lime juice and cilantro, and let cool to room temperature.
3. Assemble empanadas: Preheat oven to 400°F (200°C) if baking. On a lightly floured surface, roll chilled dough to 1/8-inch (3 mm) thickness. Cut 5–6 inch (12–15 cm) rounds. Place 2–3 tbsp (30–45 g) filling in center of each round, leaving edge clear. Brush edge with beaten egg, fold dough over to form a half-moon and press edges to seal; crimp with a fork.
4. Cook: For baking, place empanadas on a parchment-lined sheet, brush tops with egg wash, and bake 18–22 minutes until golden. For frying, heat 1–2 inches (25–50 mm) of oil in a heavy skillet to 350°F (175°C) and fry empanadas in batches 2–3 minutes per side until crisp and golden; drain on paper towels.
5. Serve hot with lime wedges and optional salsa verde or pickled onions.