Spicy Shrimp Empanadas with Rocoto Pepper Aioli

Delicious and flavorful empanadas filled with shrimp, potatoes, and a kick of Peruvian spices, served with a creamy and spicy Rocoto pepper aioli.

Prep Time

25 minutes

Total Time

60 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.83/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Seafood

Mood:

Comfort Food•Spicy

Ingredients

Servings

1package (about 14 oz)Empanada Dough(Refrigerated or homemade)

£3.50

1lbShrimp(Peeled, deveined, and chopped)

£8.00

1largePotato(Peeled and diced small)

£0.30

0.5mediumOnion(Diced)

£0.15

2clovesGarlic(Minced)

£0.05

2tablespoonsAji Amarillo Paste(Can substitute with other chili paste if needed)

£1.50

1teaspoonGround Cumin

£0.05

0.5teaspoonSmoked Paprika

£0.05

0.5teaspoonDried Oregano

£0.05

to tasteSalt

to tasteBlack Pepper

2tablespoonsOlive Oil

£0.15

1largeEgg(Beaten, for egg wash)

£0.30

0.5cupMayonnaise(For the Rocoto Aioli)

£0.35

0.3Rocoto Pepper(Deseeded and finely minced or pureed. Use caution, very spicy!)

£0.40

1tablespoonLime Juice(For the Rocoto Aioli)

£0.10

1cloveGarlic(Minced, for the Rocoto Aioli)

£0.05

2tablespoonsFresh Cilantro(Chopped, for garnish)

£0.30

Total Cost

£15.30

£3.83 per serving

Instructions

1.
**Prepare the Filling:** Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2.
Add garlic and cook for another minute until fragrant.
3.
Add diced potatoes and cook for 8-10 minutes, or until they begin to soften.
4.
Stir in aji amarillo paste, cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 1 minute.
5.
Add chopped shrimp and cook until pink and cooked through, about 3-5 minutes. Remove from heat and let cool slightly.
6.
**Prepare the Rocoto Aioli:** In a food processor or blender, combine mayonnaise, rocoto pepper, lime juice, and garlic. Blend until smooth. Alternatively, finely mince the rocoto pepper and garlic and whisk together with the mayonnaise and lime juice. Adjust rocoto pepper amount to taste based on desired spiciness. Refrigerate until ready to serve.
7.
**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
8.
On a lightly floured surface, roll out each empanada dough disc slightly to make it a bit larger. Place about 2-3 tablespoons of the shrimp and potato filling in the center of each disc.
9.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal them tightly.
10.
Brush the top of each empanada with beaten egg.
11.
**Bake the Empanadas:** Place the empanadas on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
12.
**Serve:** Let the empanadas cool slightly before serving. Garnish with fresh cilantro. Serve warm with Rocoto Pepper Aioli.

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My Notes

Nutrition Information

Nutrition per serving (250g)

625 kcal / 2615 kJ

Carbs

35g

13% of RDA

Fat

40g

57% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a spicier aioli, use more Rocoto pepper. Be careful, as it's very hot!

You can make the filling ahead of time and store it in the refrigerator for up to 2 days.

If you don't have Aji Amarillo paste, you can substitute with another chili paste, but it will alter the flavor.

Make sure to seal the empanada edges well to prevent the filling from leaking out during baking.

Cooking Equipment

Oven

Stove

Large Skillet

Baking Sheet

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier aioli, use more Rocoto pepper. Be careful, as it's very hot!

You can make the filling ahead of time and store it in the refrigerator for up to 2 days.

If you don't have Aji Amarillo paste, you can substitute with another chili paste, but it will alter the flavor.

Make sure to seal the empanada edges well to prevent the filling from leaking out during baking.

Spicy Shrimp Empanadas with Rocoto Pepper Aioli

Ingredients

Instructions