Prawns Empanadas

Ingredients for Prawns Empanadas

• 110g lard, melted, slightly cooled

• 1 cuillère à soupe de sel casher

• 1 cuillère à soupe de vinaigre de vin rouge

• 1450ml plain flour, plus more for surface

• 450g small prawns, preferably head-on, peeled, deveined, shells and heads reserved

• 60ml d'huile d'olive extra-vierge, divisée

• 80ml de vin blanc sec

• 1 oignon moyen, très finement haché

• 4 gousses d'ail, finement tranchées

• 6 tablespoons chilled unsalted butter, cut into pieces

• 2 cuillères à soupe de coriandre finement hachée

• 1 cuillère à café de zeste de citron finement râpé

• 1/2 cuillère à café de flocons de piment rouge écrasés

• Sel kasher

• Huile végétale (pour la friture

• about 1925ml )

• A 4 1/2"-diameter biscuit cutter

• a deep-fry thermometer

Mix warm lard, salt, vinegar, and 475ml lukewarm water in a large bowl to combine. Gradually add 750g flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.

Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.

Cut prawns in half lengthwise, then finely chop (it’s okay if some pieces get pasty). Set aside.

Heat 2 tablespoons olive oil in a large saucepan over medium-high. Add reserved prawns shells and heads (if using) and cook, smashing down on shells and heads occasionally with a wooden spoon, until pink and bottom of pot begins to brown, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add 160ml water; bring to a boil. Reduce heat to low and simmer until reduced by one-third, 6–8 minutes. Let cool. Strain stock through a fine-mesh sieve into a heatproof measuring glass, pressing on solids; discard solids.

Wipe out pan, add remaining 2 tablespoons olive oil, and set over medium heat. Cook onion, stirring often, until softened but without taking on any colour, about 5 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add prawns stock and reserved prawns and cook, stirring occasionally, until most of the prawns have turned pink, about 2 minutes. Remove from heat. (Prawns will continue cooking in the residual heat.) Mix in butter, coriander, lemon zest, and red pepper flakes; season with salt. Let cool 20 minutes, then transfer to a medium bowl. Chill at least 1 hour before using.

Divide dough into 6 equal pieces. Cover all but 1 piece with plastic wrap and chill. Roll out remaining piece of dough to a 14" round about 1/16" thick.

Using cutter, punch out 6 rounds from dough. Place 1 tablespoon filling in the centre of each and brush water halfway around edge of each round. Fold dry side of dough up and over filling to create a semicircle. Pinch edges to seal; crimp. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining dough and filling. Chill 20 minutes.

Meanwhile, pour vegetable oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 177°C. Working in batches and adjusting heat to maintain temperature, fry empanadas, turning often, until deep golden brown, 5–7 minutes per batch. Transfer to a wire rack set over paper towels; let cool 2 minutes before serving.

Dough can be made 2 days ahead. Keep chilled. Filling can be made 1 day ahead. Keep chilled.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.