Shrimp Empanadas (Empanadillas de Camaron)

Name: Shrimp Empanadas (Empanadillas de Camaron)
Yield: Makes 6 servings
Ingredients: 3 cups all-purpose flour, plus more as needed for dusting; 1 teaspoon salt; 1 teaspoon granulated sugar; 1 cup (2 sticks) butter, cut into cubes, room temperature; 1/2 cup cold beer; 1 1/2 tablespoons butter; 1 medium yellow onion, peeled and finely chopped; 2 cloves garlic, peeled and minced; 1 small plum tomato, seeded and finely chopped; 1/4 teaspoon smoked paprika; Ground cloves; 1/4 teaspoon ground cumin; 1 tablespoon flat-leaf parsley, finely chopped; 1/2 pound shrimp, peeled and deveined, finely chopped; Kosher salt and freshly ground black pepper; 1 large egg, lightly beaten with 1 teaspoon water; Vegetable oil, as needed for deep frying

By David Kamen

October 3, 2012

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

Cook's note:

Instead of frying, you can form the empanadas and bake them in a 375°F oven until golden brown, 12 to 15 minutes.

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