2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













  Conch Empanadas
 
  • These are great for appetizers, a main course or even just for snacks. Make them savory or sweet. The filling can be anything you desire!
  • Cook them and eat them hot, cold or re warm in the oven.
  • Empanada shells: These ready to use pastry shells (we like Goya brand) can be bought at many stores featuring latin foods. You can even get them in the ethnic sections of many major supermarkets. In a pinch you could use puff pastry.
  • Buy a few extra shells and try making empanadas with guava paste and cream cheese filling. Cook for the same amount of time. One of our very favorites!

Ingredients
  • 1 pound conch meat, tenderized and diced (tenderize conch by pounding with a mallet or meat tenderizer until fairly flat, it takes some vigorous pounding)
  • 1 1/2 cups sweet onion, diced
  • 1/2 cup sweet red pepper, diced
  • 1/2 cup tomato sauce
  • 1/2 cup green olives, sliced
  • 1 tablespoon fresh garlic, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 2 cups diced potatoes, lightly fried until golden brown in canola oil Empanada shells
  • 2 eggs, beaten

Directions
  • Preheat oven to 400 degrees
  • Put evoo into saute pan, add onions, pepper and garlic. Saute until tender. Add conch meat, saute for 3 minutes, add remaining ingredients except potatoes. Simmer about 10 minutes. Add potatoes, simmer 2 to 3 minutes. Remove from pan and let cool before filling empanada shells.
  • Gently stretch empanada shells until at least 1/2 size larger. Add about 1 tablespoon of filling. Fold, seal and roll edges closed, pinching as you roll. Beat 2 eggs, brush on empanadas before baking. Bake for about 20 minutes until golden brown. Makes about 20 empanadas. Disfruta!!
Dirk's Fish and Gourmet Shop © 2009