Empanadas de Camarón

Instructions

1. Begin by making the dough: In a large bowl, combine the flour and salt. Add the diced butter and use your fingers to work it into the flour until it resembles coarse breadcrumbs.
2. In a small bowl, whisk together the egg, cold water, and vinegar. Add to the flour mixture and mix until everything comes together to form a dough. Knead gently for 2 minutes. Wrap the dough in plastic wrap and refrigerate while you prepare the filling.
3. To make the filling: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 3 minutes.
4. Add the red bell pepper and continue sautéing for another 2 minutes. Stir in the chopped shrimp, cumin, smoked paprika, salt, and pepper. Cook until the shrimp turn pink and are just cooked through, about 3-4 minutes.
5. Remove from heat and stir in the cilantro. Let the filling cool completely before using.
6. Assemble the empanadas: Preheat the frying oil in a deep pan to 350°F (175°C).
7. Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.
8. Place about 1 tablespoon of the shrimp filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges with a fork to seal.
9. Fry the empanadas in batches in the preheated oil until golden brown, about 3-4 minutes per side. Drain on paper towels.
10. Serve warm and enjoy your homemade Empanadas de Camarón!