Ingredients
1 pound shrimp, peeled and deveined
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small bell pepper, finely chopped
1 small tomato, diced
1 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 cup cilantro, chopped
1 package empanada dough discs (10 discs)
1 egg, beaten (for egg wash)
Directions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes.
3. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
4. Incorporate the finely chopped bell pepper and diced tomato into the skillet. Cook for about 5 minutes, until the vegetables are soft.
5. Stir in the paprika, ground cumin, salt, and black pepper. Mix well to combine the spices with the vegetables.
6. Add the peeled and deveined shrimp to the skillet. Cook for about 4-5 minutes, or until the shrimp turn pink and are cooked through.
7. Remove the skillet from the heat and stir in the chopped cilantro. Let the mixture cool for a few minutes.
8. Preheat the oven to 375°F (190°C).
9. Place an empanada dough disc on a flat surface. Spoon about 1-2 tablespoons of the shrimp mixture onto the center of the disc.
10. Fold the dough over to enclose the filling, forming a half-moon shape. Press the edges together and crimp with a fork to seal.
11. Repeat with the remaining dough discs and shrimp mixture.
12. Arrange the empanadas on a baking sheet lined with parchment paper.
13. Brush the tops of the empanadas with the beaten egg to give them a golden color when baked.
14. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
15. Remove from the oven and let them cool slightly before serving.