shrimp empanada

(1 rating)
Recipe by
Melissa Baldan
San Diego, CA

Came up with this one while my children and I lived in Concord, NC. It was winter and I wanted something to remind me of Home(California). We all loved it! You can sub just about any cooked meat; beef, chicken even pork. I made it with leftover turkey and it was fab!

(1 rating)
yield 4 serving(s)

Ingredients For shrimp empanada

  • 2 c
    cooked rice, leftover is good
  • 1/2 c
    nf sour cream
  • 1/2 c
    rf shredded cheddar cheese
  • 1 md
    tomato, diced
  • 1 pkg
    (16 ounce) frozen cooked shrimp
  • 1 pkg
    refrigerated pie crust (the rool out type), 2 crusts
  • 1 can
    diced mild chiles (small can)
  • 1-1/2 Tbsp
    taco seasoning mix
  • 2 tsp
    onion power
  • 1
    dollop salsa

How To Make shrimp empanada

  • 1
    combine everything except the pie crust in a bowl.
  • 2
    spoon half of the mixture onto the center of each pie crust. gently fold to form moon shape. Press edges with a fork to seal.
  • 3
    Place on nonstick cookie sheet and bake at 400 for 20 minutes or until golden brown. Cut in half and serve.

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