Smoked Argentine Squid Empanadas
A delicious twist on traditional empanadas, filled with tender smoked squid and perfect for a seafood lover's dinner.
Ingredients
- ●1/2 pound Smoked squidPre-cooked and flaked
- ●2 cups All-purpose flour
- ●1/2 cup Lard or vegetable shortening
- ●1 Egg
- ●1/4 teaspoon Salt
- ●1/4 teaspoon Black pepper
- ●1 small OnionChopped
- ●1/4 teaspoon Red pepper flakes
- ●1/4 cup Fresh cilantroChopped
- ●1/4 cup Argentinian chimichurri
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, combine flour, lard or shortening, egg, salt, and pepper. Mix until a dough forms.
- 3
Knead the dough for 5-7 minutes until smooth.
- 4
Wrap the dough in plastic wrap and let rest for 30 minutes.
- 5
Roll out the dough to a thickness of 1/8 inch (3 mm).
- 6
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 7
Place a tablespoon of smoked squid mixture onto one half of each dough circle.
- 8
Fold the dough in half and press edges together to seal.
- 9
Brush tops with egg wash and cut a few slits in each empanada.
- 10
Bake for 15-20 minutes, or until golden brown.
- 11
Serve hot with a side of chimichurri sauce.