Shrimp Chili Empanadas

Shrimp & Chili Empanadas

Shrimp & Chili Empanadas


Makes about 36 empadas


4 ounces cream cheese, softened
1/2 cup butter or margarine, softened
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
1 to 1-1/4 cups all-purpose flour
Shrimp Filling
Fresh burnet sprig for garnish


  1. Combine cream cheese, butter, Parmesan cheese, oregano and pepper in food processor; process until smooth. Add flour; process until mixture forms dough that leaves side of bowl. Form dough into 2 balls; cover with plastic wrap and refrigerate 30 minutes or until firm.
  2. Place 1 ball on lightly floured surface; flatten slightly. Knead dough 5 minutes or until smooth and elastic.
  3. Roll dough to 1/8-inch thickness. Cut into circles using 3-inch biscuit cutter. Gather scraps into ball; cover with plastic wrap and refrigerate. Repeat kneading process with second ball. Roll out with reserved scraps to make about 36 rounds total.
  4. Preheat oven to 450°F. Prepare Shrimp Filling.
  5. To make empadas, place 1 teaspoon filling on each round. Fold in half; seal edges with fork. Place on ungreased baking sheets.
  6. Bake empadas 10 minutes or until golden brown. Cool slightly on wire rack; serve warm. Garnish, if desired.

Check out more recipes for Mexican