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Shrimp and Cheese Empanaditas

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Shrimp and Cheese Empanaditas
  • Prep 50 min
  • Total 1 hr 15 min
  • Ingredients 13
  • Servings 16
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Shrimp mixture stuffed in Pillsbury™ Pie Crust for cheesy and baked pastries is perfect to serve as warm appetizers.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 lb uncooked deveined peeled medium shrimp, chopped
  • 5 medium plum (Roma) tomatoes, seeded, chopped (about 2 cups)
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon dried marjoram leaves
  • 1/2 teaspoon salt
  • 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg, beaten
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 tablespoon milk
  • 2 teaspoons sesame seed, if desired

Directions

  • 1
    Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Stir in onion and garlic. Cook and stir 4 to 5 minutes or until onion is tender. Add shrimp; cook about 2 minutes longer or until shrimp turn pink.
  • 2
    Stir in tomatoes, cilantro, marjoram and salt. Cook, stirring occasionally, about 10 minutes or until liquid is evaporated. Set aside to cool.
  • 3
    Unroll pie crusts on work surface. Using 5-inch round cutter, cut 4 rounds from each crust. Brush edges of rounds with egg.
  • 4
    Stir cheese into cooled shrimp filling. Place about 3 tablespoons shrimp filling on half of each round. Fold dough over filling, pressing down to seal. Crimp edges with fork.
  • 5
    Place empanaditas on ungreased cookie sheets. Beat remaining egg and milk with whisk, and brush tops of empanaditas with egg wash; sprinkle with sesame seed.
  • 6
    Bake 22 to 25 minutes or until golden brown. Serve warm.

Nutrition Information

No nutrition information available for this recipe
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