Starters, Snacks, Light Meals



Seafood Empanadas | Print |
(19 votes, average 2.74 out of 5)

 

turnover_seafood_2

 

Makes 24 empanadas

  • ½ pound crab meat
  • ½ pound cooked shrimp, chopped into ¼” pieces
  • 1 cup Frontera Mango Key Lime Salsa
  • 8 oz. cream cheese, softened
  • 1 tsp salt
  • 1- 1 pound package (2 sheets) Puff Pastry, thawed
  • 1 egg
  1. Combine crab meat, shrimp, ¼ cup of the salsa, cream cheese and salt until well blended.
  2. Roll puff pastry sheets out to about 1/8” thick.  Cut each sheet into about 5” squares and spoon about 1 Tablespoon filling on the middle of each square.  Fold one corner over to form a triangle, sealing the edges with a little bit of water.
  3. Lightly beat the egg and combine with 1 Tablespoon of water or milk.  Brush the egg wash onto each turnover.  Bake at 400 for about 15 minutes, until golden brown.  Serve with the remaining salsa.

 

 

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