Jorge Castillo: Many Cuban families make empanadas for special occasions like birthdays, baptisms, holidays -- any occasion that would have a party associated with it.
Raúl Musibay: Seems like everybody in Miami has a different empanada recipe!
Glenn Lindgren: Some are baked and some are fried.
Jorge Castillo: There's also several different types, each a little bit different -- Cuban, Colombian, Argentinean, Nicaraguan...
Raúl Musibay: And the fillings! There are many, many things you can put in an empanada!
INGREDIENTS:3 tablespoons olive oil
Add garlic, shrimp, tomatoes, cumin, pepper, and salt, stirring lightly. Cook an additional two minutes only, stirring constantly until the shrimp start turning pink. Set filling aside and let cool.
When filling empanadas, put one tablespoon of the filling into the center of each circle, sprinkle with a little fresh cilantro, then fold, seal, and cook as indicated. (Diagram)
Preheat the oven to 350º
Place the pastries on a lightly greased cookie sheet 2 inches apart, brush with the egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made ahead of time, refrigerated, and reheated in a 350º oven for 4 to 6 minutes.
Heat oil in a frypan to 350º F. (Or you can use a deep fat fryer.)
Fry the empanadas in the oil, turning occasionally until brown on all sides.
Drain on paper towels. Serve hot.
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