Shrimp and Chicken Empanadas

These cornmeal-crusted turnovers, filled with chicken, shrimp, and jicama, are a Central American version of empanadillas, or little pies.

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2.0 by 5 people

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  • Makes: 30
  • Prep: 50 mins
  • Bake: 10 mins

Shrimp and Chicken Empanadas

Directions

  1. Cook onion, garlic, and serrano pepper in hot oil in a skillet until tender. Stir in chicken, shrimp, jicama, cilantro, and 1/4 teaspoon salt. Stir in the 1/3 cup salsa verde. Mix well; set aside.
  2. For pastry, combine flour, cornmeal, and 1/4 teaspoon salt in a large bowl. Using a pastry blender, cut in shortening until pieces are pea size. Add 1/2 cup water all at once. Stir with a fork until dough forms a ball. If necessary, stir in 1 to 2 tablespoons additional water. Divide dough evenly into 30 pieces.
  3. Roll each piece of dough on a lightly floured surface into a 3-inch circle. Moisten edges with water. Spoon a rounded 1 teaspoon of filling onto half of each dough circle. Fold dough circles in half over filling, pressing edges with a fork to seal. Prick tops with fork. Bake on a lightly greased or parchment-lined baking sheet in a 425 degree F oven for 10 to 12 minutes or until golden. Serve warm with additional salsa verde. Makes 30.

From the Test Kitchen

Because serrano peppers contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them.

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Nutrition Facts (Shrimp and Chicken Empanadas )

  • Per serving:
  • 59 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 7 mg chol. ,
  • 15 mg sodium ,
  • 7 g carb. ,
  • 0 g fiber ,
  • 2 g pro.
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