Salted Egg and Shrimp Empanada

For the crust:

2 cups sifted All Purpose Flour

2/3 cup Butter, sliced into cubes

1/4 cup ice cold Water + 1-2 tbsp. if dough is too dry

1/2 tsp. Salt

Cooking oil (for deep-frying)

Flour for dusting

Salted Egg Filling:

250g Shrimps, chopped

1 pc. White Onion, chopped

4 – 5 Cloves Garlic, minced

2 pcs. Potato, cubed and boiled

3 pcs. Salted, chopped

1/2 cup Butter

1/2 pc. Lemon, juiced, zest

Salt and Pepper to taste

Oil for sautéing

1 pc. Egg

Pre-heat pan and oil then saute onion and garlic until fragrant.
Add in shrimp and cook until it starts to turn orange.
Add in salted egg and butter then mix until egg yolk has dissolve. Turn off the heat. Add lime juice and zest.
On a food processor combine all ingredients and pulse until it forms a dough.
Portion dough into 2 inch balls. Roll into a ball. Set aside.
Stuff dough with salted egg shrimp then brush sides with egg wash. Fold then seal edges by pressing a fork or fold.
Pre-heat oil in a sauce pan. Deep fry the empanadas till golden brown. Transfer in a plate with paper towel to absorb the excess oil before serving. Enjoy!