Shrimp and Chorizo Empanadas

Filling Ingredients:

  • 2 cups shrimp chopped
  • 1 cup dry chorizo diced
  • 2 tbsp. onion small diced
  • ½ cup fontina cheese grated
  • 1 tbsp. fresh cilantro chopped
  • 1 tbsp. olive oil, butter or ghee
  • 1 egg for egg wash

Filling Instructions:

Heat oil in a medium pan. Add onion and sauté’ until translucent. Add in the chorizo and shrimp and cook just until the shrimp turns pink. Add the cilantro, store and take off the heat and allow to cool for a few minutes. Once cooled, add the fontina cheese and stir to combine. Set aside to make the dough.

Fathead Dough Ingredients:

  • 1 3/4 cups pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
  • ¾ cup almond flour
  • 2 tbsp. cream cheese
  • 1 egg
  • pinch of salt

Fathead Dough Instructions:

Mix the shredded cheese and almond flour in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.

Stir then microwave on HIGH for another 30 seconds.

Add the egg, salt, mix gently.

Place in between 2 pieces of baking parchment/paper and roll into a circular shape. Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.

Using a circular cookie cutter (4” diameter is a good size for this) cut as many circles as you can fit. You may need to scoop up the rest of the dough and pop back into the microwave for a few seconds in order to keep it workable. You should get about 8 circles.

Fill the circles with about 1-2 tbsp. of filling (depending on how big your circles are) and press the sides together to seal.

Slightly beat the remaining egg and brush over all of the empanadas.

Poke a small hole in empanada top to allow air to escape.

Slide the baking paper/parchment with the circles onto a cookie sheet and bake at 375 for 12-15 minutes, or until brown.

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