shrimp empanada
(1 rating)
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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
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2 ccooked rice, leftover is good
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1/2 cnf sour cream
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1/2 crf shredded cheddar cheese
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1 mdtomato, diced
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1 pkg(16 ounce) frozen cooked shrimp
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1 pkgrefrigerated pie crust (the rool out type), 2 crusts
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1 candiced mild chiles (small can)
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1-1/2 Tbsptaco seasoning mix
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2 tsponion power
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1dollop salsa
How To Make shrimp empanada
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1combine everything except the pie crust in a bowl.
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2spoon half of the mixture onto the center of each pie crust. gently fold to form moon shape. Press edges with a fork to seal.
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3Place on nonstick cookie sheet and bake at 400 for 20 minutes or until golden brown. Cut in half and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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