SHRIMP EMPANADA

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Shrimp Empanada image

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!

Provided by Melissa Baldan

Categories     Seafood

Number Of Ingredients 10

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

Steps:

  • 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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