Clamato Empanadas
Delight your taste buds with these irresistibly flaky Clamato Empanadas, a unique twist on traditional empanadas that burst with bold coastal flavors. Featuring a buttery, homemade dough filled with a savory mixture of succulent shrimp, tangy Clamato juice, and a medley of aromatic spices like cumin and chili powder, these empanadas are perfect for seafood lovers. The filling is enriched with tomato paste and fresh cilantro, then topped with gooey melted mozzarella for an extra layer of indulgence. Baked to golden perfection, these handheld delights are ideal as an appetizer, party snack, or light meal. Easy to customize and incredibly satisfying, these empanadas are your next must-try recipe for a flavorful, crowd-pleasing treat!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cups Unsalted butter
- 1 Egg
- 0.25 cups Cold water
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 0.5 cups Clamato juice
- 1 cup Cooked shrimp, chopped
- 2 tablespoons Tomato paste
- 2 tablespoons Chopped cilantro
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Chili powder
- 1 cup Shredded mozzarella cheese
- 1 Egg (for egg wash)
- 1 tablespoon Milk
Instructions
In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add one beaten egg and cold water to the flour mixture, and mix until the dough comes together. Knead the dough lightly, form it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, heat the cooking oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another minute.
Stir in the chopped shrimp, tomato paste, chili powder, cumin, and Clamato juice. Cook for 3-4 minutes until the mixture thickens slightly. Remove from heat and stir in the chopped cilantro. Set aside to cool.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface until it is about 1/8-inch thick. Cut out circles using a 4-inch round cutter.
Place a spoonful of the shrimp-Clamato filling in the center of each dough circle, and sprinkle a bit of mozzarella cheese on top.
Fold the circle in half to enclose the filling, pressing the edges together to seal. Crimp the edges with a fork for a decorative touch.
In a small bowl, whisk together the remaining egg and milk to make an egg wash. Brush the tops of the empanadas lightly with the egg wash.
Arrange the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Allow the empanadas to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 4384 mg | 191% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 14.8 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 12.9 mcg | 65% | |
| Calcium | 1103 mg | 85% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1890 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
