Baked Shrimp Empanadas

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8 Prep 20 min Cook 10 min Serves 6

Flaky dough. Cheesy shrimp filling. They might ooze while they bake, but that’s OK; just let them cool, and any drippings will cling to the empanada.

Cooking spray 10 oz peeled, deveined raw shrimp, chopped ½ tsp chili powder ¼ tsp garlic powder ¾ cup shredded Colby jack or

Monterey jack ⅓ cup salsa verde, plus more for dipping (optional) 1 (7.1-oz) refrigerated piecrust 1. Preheat the oven to 450°F. Line a large sheet pan with parchment paper.

2. In a medium bowl, toss the shrimp with chili powder and garlic powder. Coat a medium skillet with cooking spray; heat over medium-high heat. Add the shrimp mixture and cook until just done, about 2 minutes. In a medium bowl, combine the cooked shrimp, cheese, and salsa verde. Set aside to cool slightly.

3. Roll the dough into a 12-inch circle. Cut out 4 (5 ½-in) circles; gather the scraps and divide in half. Roll each dough piece into a 5 ½-in circle. Arrange the dough circles on the prepared sheet pan. Divide the shrimp mixture evenly among dough circles; fold the dough over the filling and press the seam with the tines of a fork to seal. Cut a slit in the top of each empanada. Bake until lightly browned, 10 to 12 minutes. Serve with salsa verde for dipping, if desired.

Per serving (1 empanada) 226 Cal, 12 g Total Fat, 5 g Sat Fat, 593 mg Sod, 18 g Total Carb, 1 g Sugar, 1 g Fib, 10 g Prot.

See photograph on pages 142 to 143.

TEST KITCHEN TIP

The filling for these empanadas is endlessly adaptable! If you prefer a tomato-based salsa to salsa verde, or if you’d like to use chopped, cooked chicken in place of shrimp, the end result will be just as delicious.