From Williams-Sonoma MEXICAN Cookbook
FOR THE FILLING:
2 tablespoons canola or safflower oil
½ white onion, finely chopped
3 cloves garlic, minced
1½ Ib (750 g) ripe tomatoes, peeled and finely chopped
2 bay leaves
Sea salt and freshly ground pepper
1 Ib (500 g) shrimp (prawns), peeled and chopped into ¼-inch (6-mm) pieces
4 pickled jalapeno or serrano chiles, finely chopped, with 1 tablespoon pickling liquid [these come in small cans and are in the Mexican section of the store]
8 pimiento-stuffed green olives, chopped
12 capers, finely chopped
FOR THE DOUGH (see my comments):
1 cup (8 oz/250 g) unsalted butter, at room temperature
6 oz (85 g) low-fat cream cheese, at room temperature
2 cups (10 oz/315 g)
unbleached all-purpose (plain) flour
Sea salt
1 large egg
To make the filling, in a large frying pan over medium heat, warm the oil. Add the onion and garlic and saute until soft but not browned, about 2 minutes. Add the tomatoes, bay leaves, and sea salt and pepper to taste, reduce the heat to medium-low, and continue to cook, stirring occasionally, until the mixture is dry, 10-15 minutes. Add the shrimp, chiles and pickling liquid, olives, and capers and stir until the shrimp are opaque and the mixture is dry, about 5 minutes. Remove from the heat, remove and discard the bay leaves, and set aside to cool for at least 30 minutes or, preferably, let cool completely, cover, and refrigerate overnight. Taste and adjust the seasoning with sea salt and pepper. The filling should be full flavored and highly seasoned.
To make the dough, in a bowl, using a large wooden spoon, beat together the butter and cream cheese until well blended. Stir in the flour and ½ teaspoon sea salt and mix well. Knead the dough just until it holds together and can be formed into a ball. Wrap with plastic wrap and refrigerate for 15 minutes.
Preheat the oven to 375°F (190°C). Lightly grease a baking sheet. On a lightly floured work surface, divide the dough in half. Roll out one half until it is 1/8 inch (3 mm) thick. Using a 3-inch (7.5-cm) biscuit or cookie cutter [I use a drinking glass], cut out rounds. Place a heaping teaspoon of the filling in the center of each round, fold the round in half, and seal securely by pressing with your fingers. Use the tines of a fork to crimp the edges.
In a small bowl, beat the egg with ½ teaspoon water. Brush the tops of the half-moons with the egg mixture and place on the prepared baking sheet. Bake the empanaditas until lightly browned, about 15 minutes. Transfer to a wire rack and let cool for at least 5 minutes. Serve warm or at room temperature.
MAKES 30 EMPANADITAS
ABOUT EMPANADAS
Half-moon-shaped empandas and empanaditas, their miniature look-alikes, are similar to the pielike pastries and turnovers of Spain and were baked in Mexico and Latin America as soon as the Spanish settlers began to grow wheat. The tender flour crusts may hold savory or sweet fillings. Empanaditas are ideal party fare because they can be made in advance and refrigerated overnight, or frozen for up to 2 months before baking. Bake frozen empanaditas in a preheated 350°F (180°C) oven until lightly browned, 20-30 minutes.
