Small shrimp empanadas with melon salsa
- 250 ml (1 cup) cooked shrimps, cut into small pieces
- 1 stalk celery chopped
- 30 ml (2 tbsp) cilantro chopped
- 45 ml (3 tbsp) red onion chopped
- 250 ml (1 cup) cooked white fish shredded meat (bass, halibut, cod, etc),
- 45 ml (3 tbsp) whipping cream (35%)
- Salt and pepper to taste
- 450 g (1 lb) store-bought pastry
- 1 egg beaten
- 375 ml (1 1/2 cup) honeydew melon chopped
- 45 ml (3 tbsp) each of : chopped red onion, chopped cilantro, chopped parsley
- 15 ml (1 tbsp) lime juice
- In a bowl, mix the first seven ingredients together.
- Set aside.
- On a clean, floured work surface, roll out the pastry with a rolling pin to a thickness of 0.75 cm (1/3 in.).
- Use a 15 cm (6 in.) bowl or lid to cut out 8 circles.
- Preheat the oven to 190°C (375°F).
- Place an equal amount of the shrimp mixture on one half of each pastry circle.
- Brush the borders of each circle with the beaten egg.
- Fold each circle in half.
- Use a fork to seal well.
- Place the empanadas on a baking sheet covered with parchment paper.
- Glaze them with the beaten egg.
- Cook for 20 minutes or until the pastry is cooked and golden-brown.
- In the meantime, mix the salsa ingredients.
- Keep refrigerated until ready to serve.
- Serve the empanadas hot or lukewarm with the melon salsa.