Description
Crispy, golden-brown pastry pockets filled with succulent sautéed shrimp and a gooey blend of mozzarella and cheddar cheese.
Ingredients
Scale
- 1 lb medium shrimp, peeled and deveined
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 12 empanada dough discs
- 3 cloves garlic, minced
- 1 tbsp lemon zest
- 2 tbsp fresh parsley, chopped
- 1 egg, beaten
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Sauté minced garlic and shrimp in olive oil over medium heat until shrimp are just pink (about 2 minutes per side).
- Remove shrimp from heat and let cool for 5 minutes in a mixing bowl.
- Stir in mozzarella, cheddar, lemon zest, and parsley until combined.
- Place 1 tablespoon of filling in the center of each dough disc.
- Fold dough in half and seal edges firmly with a fork.
- Brush the tops of the empanadas with beaten egg.
- Fry in 350F oil for 3-4 minutes per side, or bake at 400F for 15-20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying/Baking
- Cuisine: Latin-Fusion