Midday Fix: Avocado shrimp empanada, prepared by Broken English Taco Pub chef Frank Valdez

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Chef Frank Valdez

Broken English Taco Pub
75 E. Lake Street
Chicago
(312) 929-3601
www.tacopub.com/

Avocado Shrimp Empanada

Filling

1 lb cooked shrimp, chopped
4 avocados, mashed
1 oz. tarragon, chopped
1/2 large red onion, chopped
2 plum tomatoes, chopped
1/2 Serrano pepper, minced
juice of 2 limes
black pepper and kosher salt, to taste
Empanada discs
2 eggs, lightly beaten to brush empanadas

Directions:
To make the filling, combine all ingredients in a large bowl and set aside.
Lay empanada discs out on a flat surface and stuff each disc with 1 tsp. of filling. Fold half over and dock with a fork.
Brush empanadas with egg mixture and bake in a preheated oven at 350 degrees Fahrenheit until golden brown.  You can buy frozen empanada discs at the grocery store.

Avocado & Toasted Fennel Seed Butter

Ingredients:
4 ripe avocados
1 Tbs toasted fennel seed
1/2 lb unsalted butter, softened
3 cloves roasted garlic, minced
1/2 bunch cilantro, chopped
juice of 2 limes

Directions:
In a large bowl, mash the avocado. Fold in the fennel seed, garlic, and cilantro. Then combine with the softened butter to make a smooth paste. Squeeze the juice of 2 limes.  Add salt and pepper to taste.

Can be stored for 2-3 days.