Empanadas de camarones y cangrejo

Fernanda Beccaglia recipe
perfect for the celebration of lent and Easter which are festivities where there is food and delicious dishes. Cakes, pies lent, sweet cakes and the opportunities to make an extra festive breakfast and according to the occasion. Prepare day before and heat quickly, or leave ready to bake at the last moment.
• 50 min
• 14 ingredients
• 12 portions
1 tablespoon vegetable oil
1 small onion chopped
1 clove garlic, chopped
1 tablespoon of chopped herbs
Salt and pepper, to taste
8 oz of shrimp, peeled and
finely chopped
4 oz crab pulp
1 tablespoon of cream cheese
12 tops of dough for pies
1 egg-white
1 egg yolk
1 tablespoon milk
1 tablespoon chimichurri
Sauce of yellow pepper, to taste, to accompany


Preheat oven to 350 ° F.
In a skillet, heat oil and saute the onion over medium heat 3 minutes.
It incorporates garlic and follows Cook a couple of minutes more.
Includes herbs, and season to taste.
Transfer to a bowl and combine with shrimp, crab and cheese.
Fill the mass of empanadas with about 1 tablespoon of the mixture of shrimp.
Seal the edges with egg and press well.
It is accommodated in a tin lined with parchment paper.
It is varnished with an egg yolk dumplings.
Bake for 25-30 minutes or until golden brown.
Serve them warm with the chimichurri sauce and hot pepper sauce.