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Shrimp and Cheese Empanaditas

Name: Shrimp and Cheese Empanaditas
Prep time: 50 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Latin American
Ingredients: 2 tablespoons olive oil; 1/2 cup finely chopped onion; 2 cloves garlic, finely chopped; 1 lb uncooked deveined peeled medium shrimp, chopped; 5 medium plum (Roma) tomatoes, seeded, chopped (about 2 cups); 1/4 cup chopped fresh cilantro; 1 teaspoon dried marjoram leaves; 1/2 teaspoon salt; 2 boxes Pillsbury™ refrigerated pie crust, softened as directed on box; 1 egg, beaten; 1 cup shredded mozzarella cheese (4 oz); 1 tablespoon milk; 2 teaspoons sesame seed, if desired

Prep 50 min
Total 1 hr 15 min
Ingredients 13
Servings 16

Shrimp mixture stuffed in Pillsbury® pie crust for cheesy and baked pastries are perfect to serve as warm appetizers.

Ingredients

2 tablespoons olive oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 lb uncooked deveined peeled medium shrimp, chopped
5 medium plum (Roma) tomatoes, seeded, chopped (about 2 cups)
1/4 cup chopped fresh cilantro
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
2 boxes Pillsbury™ refrigerated pie crust, softened as directed on box
1 egg, beaten
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon milk
2 teaspoons sesame seed, if desired

Directions

1

Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Stir in onion and garlic. Cook and stir 4 to 5 minutes or until onion is tender. Add shrimp; cook about 2 minutes longer or until shrimp turn pink.
2

Stir in tomatoes, cilantro, marjoram and salt. Cook, stirring occasionally, about 10 minutes or until liquid is evaporated. Set aside to cool.
3

Unroll pie crusts on work surface. Using 5-inch round cutter, cut 4 rounds from each crust. Brush edges of rounds with egg.
4

Stir cheese into cooled shrimp filling. Place about 3 tablespoons shrimp filling on half of each round. Fold dough over filling, pressing down to seal. Crimp edges with fork.
5

Place empanaditas on ungreased cookie sheets. Beat remaining egg and milk with whisk, and brush tops of empanaditas with egg wash; sprinkle with sesame seed.
6

Bake 22 to 25 minutes or until golden brown. Serve warm.