My sister, 3 of 4, came up with this shortcut recipe for easy shrimp empanadas and it’s one of my favorites. All you need is some puff pastry sheets, rice, cheese, and shrimp. The longest part of this is waiting for the pastry sheets to thaw (40 minutes).
I got some precooked frozen salad shrimp because of they’re bite-size and quick to warm up. Since it only takes a little bit of shrimp, the rest can be used for something else. I also used wild rice with quinoa, but these empanadas are really good with yellow or basmati rice too.
I warmed the shrimp in a pan with butter and garlic to give them a little flavor. This is more shrimp than you actually need, but I was hungry and wanted to snack on it while I made the empanadas.
I put the rice and cheese on a plate next to the pan of shrimp for easy assembly.
You cut each puff pastry sheet into 4 equal parts, so you would have a total of 8 squares. Then you just stretch the pastry square a little and add your shrimp, rice, and cheese.
Fold the pastry square over into a triangle or rectangle (or whatever shape you like). They don’t have to be perfect, they’ll bake up great.
I put mine in the oven at 400 degrees for 15 minutes.
These are big enough that 2 are a good meal for an adult. You can make these smaller to so they could be more like an appetizer. Hope you enjoy them!