Homemade Empanadas (Mexican)

Serves 8

Ingredients :

750 gr Puff pastry
1 egg yolk

Filling:

2, 5 tbsp Margarine
250 gr Shrimp, finely chopped
50 gr Onion, finely chopped
2 cloves Garlic,  finely chopped
3/4 tsp Ginger,  finely chopped
1 tbsp Curry powder
1 tbsp Flour
75 ml Coconut milk
1 tbsp corriander leaves
3/4 tsp Salt
1/2 tsp Pepper
1 tsp Small chilli, thin slice.

How to cook :

Prepare the skin:
Sprinkle table surface with flour, roll the puff pastry until we have thickness of 1 / 2 cm. Make ring shape of 12 cm diameter. Cover sheets of puff pastries with a napkin / paper rolls, store in the refrigerator. Brush pan with margarine.

Prepare the filling:                    

1. Heat 1 tablespoon margarine in a skillet over medium heat. Add the chopped shrimp, stir           until prawns change color, remove, set aside.

2. Saute onion, garlic, and ginger until fragrant. Add curry powder and flour, mix well

Prepare the Empanadas:

1. Pour coconut milk into a sauce pan, cook. Add coriander leaf, salt, black pepper, and sliced cayenne pepper, stir until boil and dough thickens. Add shrimp, stir well, remove from the heat.

2. Take out one skin sheet, put full 2 tbsp filling in the middle. Fold the skin until form a half circle. Press outside of skin with a fork. Repeat this step for the rest of the skins.

3. Set the empanadas in pan, give a space of 2-3 cm. Wrap the pan plastic wrapping. Keep            the empanadas in the refrigerator for 15 minutes. Preheat the oven at 200˚C.

4. Remove the pan from the refrigerator,  brush the empanadas with egg yolk. Put it in the oven, bake until puffed and golden brown (20min). Remove from oven, leave to cool. Serve warm.

Happy Cooking!