Leftover Baked Empanadas “Jersey Girl Knows Best “
Do you have leftover chicken, shrimp or taco meat?! Don't throw it away, make baked empanada with it! I usually seem to have leftover meat and it is usually not enough for another meal so I put it into an empanada shell and bake it. Ready?! Let's do this!
Today, I have leftover shrimp. It doesn't really matter what flavor of shrimp you have, it all tastes delicious nestled in an empanada shell! The shrimp were cut up into thirds.
I take about a 1 Tbsp. to 1-1/2 Tbsp. of the meat and I place it in the center. I then take a little water in a bowl and dip my finger into it and go around the very edge of the empanada shell. I close the empanada shell in a half moon shape. I secure the edge with a pierogi crimper or I use a fork.
Line a baking sheet with parchment or if using foil spray the bottom with non-stick cooking spray.
As you are filling the empanadas start placing them on the baking sheet.
Place the premade empanadas on the baking sheet and bake at 375F for 20-25 minutes. Serve with your favorite rice and salsas! Enjoy!
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Leftover Baked Empanadas “Jersey Girl Knows Best “
Recipe details
- 12 Empanadas
- Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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