Empanadas are one of those things that just about everyone likes. How can I be so sure? Because whenever I post a recipe for them here or on our Latin Recipes Facebook page, which you might just want to start following, everyone goes crazy. And I mean crazy in a good, I can't wait to eat that, kind of way.
What's particularly wonderful about empanadas other than their almost universal appeal is that they lend themselves to variety. I tend to make and eat ground beef empanadas, but I'm always game to try something different, that's why I'm excited to share this recipe for baked shrimp paremesan empanadas with you.
Read more ¿Qué más?: Monterey chicken chilaquiles make an easy & quick dinner
Baked Shrimp Parmesan Empanadas
Ingredients
1 Tbsp. olive oil
1 cup chopped onion
2 garlic cloves, chopped
1 jar (1 lb. 8 oz.) Ragu® Sauce
1 lb. uncooked medium shrimp, peeled, deveined, and coarsely chopped
2 Tbsp. finely chopped fresh parsley leaves
1 package (8 oz.) mozzarella cheese, cut into
1/2-inch cubes
2 packages (12 to 14 oz. ea.) frozen empanada discs, thawed
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 425°.
Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes. Add garlic and cook 1 minute. Stir in 1 cup Sauce and cook, stirring occasionally, 2 minutes or until thickened. Add shrimp and cook, stirring occasionally, 2 minutes, or until shrimp turn pink. Stir in parsley. Cool, then stir in mozzarella.
Lightly roll empanada discs to 5 inches. Into centers of discos, evenly spoon shrimp mixture. Brush edges of discs with water, then fold discs in half over filling, crimping edges to seal.
On two cookie sheets, arrange empanadas. Brush tops with egg, then evenly sprinkle with Parmesan cheese. Bake 20 minutes or until golden. Serve empanadas with remaining sauce, heated.
Image and recipe via Making Life Better
