Langostino and Andouille sausage empanadas
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
15 -20 empanadas
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Cuisine
South American, American, Ecuadorian
Langostino and Andouille sausage empanadas
Description
Langostino and Andouille Sausage Empanadas bring together diced andouille sausage and langostino (or crawfish) in a filling enriched with sautéed onions, bell peppers, celery, smoked paprika, and Tabasco sauce. The mixture is cooked until vegetables soften and flavors meld, then cooled to maintain filling consistency before assembly.
The filling is placed onto empanada dough discs which are folded and sealed by twisting the edges for a secure closure and to prevent leaking during cooking. After chilling, the empanadas can be fried until golden or baked with an optional egg wash glazed with Tabasco for added spice and shine.
This savory pastry offers a blend of smoky and mildly spicy flavors from the sausage and seasonings, complemented by the tender seafood filling. They can be served warm with an avocado cilantro sauce that adds freshness and creaminess, making them suitable as appetizers or a meal component.
Chilling the empanadas before cooking helps keep the filling contained, and sealing the edges properly prevents oil infiltration or filling loss during frying. Leftover empanada dough may be frozen for convenience.
Ingredients
- empanada dough homemade for frying or baking, or store bought empanada discs
For the langostino (or crawfish) and Andouille sausage filling:
- 2 tablespoons butter or oil
- 1 white onion diced, medium
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 celery finely diced, stalks
- 2 teaspoons smoked paprika
- Tabasco sauce adjust to taste, garlic pepper or regular; ~1 tablespoon
- 12 ounces andouille sausage diced (can use chorizo or any spicy sausage, fully cooked
- 1 lb crawfish or shrimp, diced, fully cooked; or langostino
- 1-2 green onions diced, or scallions
- 2 tablespoon cilantro finely chopped
- salt to taste
For frying:
- oil as needed
If baking the empanadas:
- 1 egg whisked to be used as egg wash
- Tabasco sauce for a spicy glaze, optional; ~1 teaspoon
To serve:
- avocado cilantro sauce dipping sauce
Instructions
For the filling:
- Heat the butter or oil in a medium sized pan, add the diced onions, bell peppers and celery. Cook for about 8-10 minutes or until the ingredients are soft.
- Add the paprika and ½ tablespoon of Garlic Tabasco, mix well.
- Add the diced Andouille sausage and cook for another 2-3 minutes.
- Add the crawfish or langostino meat, mix well and cook for 2 minutes. Taste and add the additional Garlic Tabasco (if needed) and salt to taste. Let the mix cool down. Stir in the green onions and cilantro. Save the filling until ready to use.
To assemble the empanadas:
- Place a generous spoonful of the langostino or crawfish filling on the center of each empanada disc.
- Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
- Chill the empanadas for at least an hour, this will help them seal better and prevent them for leaking.
To fry the empanadas:
- You can fry the empanadas in a deep fryer or in a deep frying pan. If using a frying pan, make sure to add enough oil to cover at least half of the empanada. Let the oil get very hot and fry each empanada until they are golden on each side, about 1-2 minutes per side. Place the empanadas on paper towels to drain any excess grease.
To bake the empanadas:
- Pre-heat the oven to 375F – 400F.
- Brush the empanadas with the egg wash right before baking to give them a nice golden glow.
- Bake the empanadas for 18-20 minutes or until golden on top.
- Serve the empanadas as is or with your choice of dipping sauce.
User Reviews
Overall Rating
5
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