Potato empanada with gratin and spicy shrimp ceviche
Empanada, filled with our gratin. What a wonderful idea.
Ingredients:
• 2 Aviko Gratins Cream & Cheese, defrosted
• 4 slices of empanada dough of 10 cm Ø each (chilled)
• 1 egg yolk
• 11/2 tbsp olive oil
• 200 g prawns
• 1/4 red onion
• 1 spring onion
• 2 medlars, peeled and cut into small pieces
• Juice of 1/2 lemon
• Soy sauce to taste
• 1 tbsp finely chopped chives
Used Product
Method
Preparation: 30 minutes
Oven: 20 minutes
- Loosen the gratins and divide over the slices of dough. Fold them into empanadas. Beat the egg yolk with 1/2 tablespoon of olive oil. Place the empanadas on the baking sheet and brush with the yolk mixture.
- Finely chop the prawns. Mix the shrimp with the lemon juice and the last tablespoon of olive oil.
- Chop the onion until very fine. Cut the spring onion into rings. Peel the medlars and cut into small pieces. Stir the onion, spring onion and medlars into the shrimp mixture. Season with soy sauce and chives.
- Let the ceviche marinate in the fridge for at least 15-20 minutes, so that the flavours can absorb well.
- In the meantime, preheat the oven to 200 ºC. Bake the empanadas in the preheated oven for about 20 minutes until golden brown and cooked through.
- Serve the empanadas with shrimp ceviche.
Tip: Garnish the shrimp ceviche with thin slices of crispy radish.