Crispy empanada baskets with gulas and prawns
Servings: 6 cups
Calories: 65kcal
These cheerful snacks are small crispy empanada cups, filled with gulas with garlic and topped with a juicy prawn. Gulas resemble glass eels, but are actually made from surimi - tasty and affordable. Perfect as a tapa for a party or just with a cozy drink! They are easy to make, look festive, and taste delicious.
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Ingredients
- 2 sheets empanada dough approximately 32 x 25 cm
- 6 prawns large
- 300 g gulas
- 4 cloves garlic
- 1 red chilli
- olive oil
Instructions
Preparation
- Preheat the oven to 180 °C. Peel 6 prawns and set aside. Peel 4 cloves garlic and finely chop. Cut 1 red chilli lengthwise in half. Remove the seeds and finely chop.
Cooking
- Cut 6 circles from 2 sheets empanada dough with a glass or round cutter (Ø 10 cm). If necessary, use the scraps by re-rolling them.
- Lightly grease a muffin tin and line six cavities with the dough circles. Press gently to shape them like a tart. Prick the bottom with a fork.
- Bake for about 15 minutes in the oven or until golden brown and crispy. Let them cool completely in the tin.
- Meanwhile, heat a splash of olive oil in a frying pan over medium heat. Add the garlic and red chilli pepper and cook until the garlic is light brown. Be careful not to burn it.
- Add the large prawn and cook for 2-3 minutes until pink. Add 300 g gulas, stir well, and cook for another 1 minute. Remove the pan from the heat.
- Carefully remove the cooled empanada cups from the tin. Fill them with the goulash and place a large prawn on each tart. Serve warm or lukewarm.
Nutrition
Calories: 65kcal | Carbohydrates: 10g | Protein: 5g | Fat: 0.1g | Saturated fat: 0.02g | Cholesterol: 22mg | Sugars: 2g