Shrimp Empanada

Shrimp Empanada

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Melissa Baldan


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 vote



  • 2 c
    cooked rice, leftover is good
  • 1/2 c
    nf sour cream
  • 1/2 c
    rf shredded cheddar cheese
  • 1 medium
    tomato, diced
  • 1 pkg
    (16 ounce) frozen cooked shrimp
  • 1 pkg
    refrigerated pie crust (the rool out type), 2 crusts
  • 1 can(s)
    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.

Printable Recipe Card

About Shrimp Empanada

Course/Dish: Fish Seafood
Regional Style: Mexican
Other Tags: Quick & Easy For Kids

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