shrimp empanada
(1 RATING)
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!
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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 2 cups cooked rice, leftover is good
- 1/2 cup nf sour cream
- 1/2 cup rf shredded cheddar cheese
- 1 medium tomato, diced
- 1 package (16 ounce) frozen cooked shrimp
- 1 package refrigerated pie crust (the rool out type), 2 crusts
- 1 can diced mild chiles (small can)
- 1-1/2 tablespoon taco seasoning mix
- 2 teaspoons onion power
- 1 - dollop salsa
How To Make shrimp empanada
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Step 1combine everything except the pie crust in a bowl.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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