"Shrimp and canellini beans spicy hand pies with cilantro and fried garlic yoghurt sauce.
When is cold and all you want is a yummy buttery pastry filled with your favorite things in this case a mix of fried shallots, garlic, onion, red chili, canellini beans and shrimps, with lemon zest and a touch of butter for extra flavor then fill your puff pastry with this delicious mixture and bake until golden and crispy, serve with a cooling but tasty fried garlic, cilantro and Greek yoghurt sauce, and why not get those cold beers since is Friday !
These hand pies were inspired by my friend @caileigh_belle , because she always makes the most dreamy creations I keep craving, I hope that you like my savory version "
Spicy Shrimp Empanadas
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Spicy Shrimp Empanadas
Makes around 10 small hand pies
Ingredients
1 puff pastry block
300 gms of deveined and chopped shrimps
1 fat garlic clove
1/2 white onion
1 shallot
1 red chili
1 lemon (zest)
1 tin of organic canelini beans
Olive oil for cooking
2 tsp of butter
1 free range egg
1 1/2 cup of greek yoghurt
1 tbsp of extra virgin olive oil
1 cup of cilantro
3 fat garlic cloves
Maldon salt and black coarse pepper to season
Method
Preheat oven 180C
Start by finely choping your garlic, onion, shallot and red chili.
Prepare a frying pan add a drizzle of olive oil, once is hot fry your vegetables, add your shrimps and cook slightly, add your red chili and canelini beans, your lemon zest and stir. Season with a pinch of maldon salt and black coarse pepper, add your butter and let it melt in the mixture, stir and taste to make sure the seasoning is right.
Get your puff pastry out of the fridge, add flour to your surface and stretch your dough about 1/2 cm thickness, then get a cookie cutter around 5-6 cm diameter, cut 20 circles.
Add your shrimp mixture to 10 of the pastry circles, press to compact it and get more filling in the center, with the egg wash brush the ends place the second pastry circle on top and seal the ends with your fingers, press the ends with a fork all around the edge.
Prepare a tray lined with baking paper, place your pastry discs on the tray and brush the tops with your egg wash, bake until they are lovely and brown on the tops.
In the meantime peel the rest of your garlic and fry on low heat with a bit of olive oil, do this until they get a bit of color and they are soft on the inside, keep turning them with a spoon until ready.
Then add into your food processor your greek yoghurt, extra virgin olive oil, cilantro and fried garlic, blend until smooth and season with a pinch of maldon salt and black pepper.
Get your hand pies out of the oven and serve warm, they are so delicious and with a bit of the greek yoghurt garlic dip even better, don't forget those cold beers and enjoy!