Empanadas de Camarón
For the dough:
3 cups all-purpose flour
1½ teaspoon kosher salt
1 stick (4 oz.) unsalted butter, cubed, chilled
2 eggs, lightly beaten
For the filling:
⅓ cup olive oil
½ cup finely chopped white onion
4 garlic cloves, peeled, minced
6 tomatoes, seeded, cut into ½-inch cubes
2 dried bay leaves
1 teaspoon dried Mexican oregano, crumbled
4 teaspoons capers, coarsely chopped
1 jalapeño pepper, seeded and finely chopped
3 Tablespoons distilled white vinegar
2 Tablespoons salsa inglesa (Worcestershire sauce)
1 pound medium cocktail shrimp, peeled, coarsely chopped
10 to 12 cups corn oil for frying
For the dough: Place flour, salt, butter, lightly beaten egg and ½ cup ice water in a food processor. Pulse until dough begins to form a ball. Transfer onto a piece of plastic, wrap tightly and refrigerate at least 1 hour before using.
For the filling: Place large frying pan over medium heat, add olive oil to pan and preheat 2 minutes. Add onion and garlic and cook 3 minutes. Add tomatoes, bay leaves, oregano, capers and jalapeño and cook, stirring, 2 minutes. Add vinegar and salsa inglesa and cook 2 minutes more. Reduce heat, add shrimp and cook until no longer opaque. Add salt to taste. Transfer mixture to a sheet pan and allow to cool in refrigerator.
For the empanadas (make ahead up to 1 day): Divide the dough into six equal dough balls. Working one at a time and using a rolling pin, roll each dough ball into circles, about 8 inches in diameter and ⅛ inch thick. Place 2 tablespoons of filling in the center. Lightly brush edges with water, fold one side over mixture and lightly twist and pinch edges to seal. Place raw empanadas on parchment-lined tray sprinkled with flour; cover with more parchment paper, then plastic wrap. Refrigerate. Fry just before serving.
Before serving: Place corn oil in Dutch oven, preheat to 350°F. Working one at a time, deep fry each empanada until golden brown, about 3 minutes. Place cooked empanadas on paper towels to drain. Serve on a warm platter and accompany with mayonnaise and Valentina sauce. Makes 6 servings.