Cheesy Cajun Crawfish & Shrimp Empanadas 🥐🦞🧀
Golden, flaky handheld pastry pockets stuffed with seasoned crawfish tails, tender shrimp, green peppers, and gooey melted Monterey Jack cheese! Perfect for dipping on the go. 🤤✨
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 (12 empanadas) 1x
- Method: Appetizer
- Cuisine: Cajun
Ingredients
Scale
- 1/2 lb crawfish tails (or crab meat), chopped
- 1/2 lb shrimp, peeled and chopped
- 1 pack (12 discs) empanada dough wrappers (or pie crust cut into 5-inch rounds)
- 1/2 green bell pepper, finely diced
- 1/2 yellow onion, finely diced
- 1 1/2 cups Monterey Jack or Pepper Jack cheese, shredded
- 1 tbsp Cajun seasoning
- 2 tbsp butter
- 1 egg beaten with 1 tbsp water (egg wash)
Instructions
- Sauté Filling: Melt butter in a skillet over medium heat. Sauté bell pepper and onion for 4 minutes until tender. Add chopped shrimp, crawfish, and Cajun seasoning; cook 3 minutes until shrimp is pink. Remove from heat and cool slightly, then fold in shredded cheese.
- Fill & Seal: Place 2 tablespoons of filling in the center of each dough disc. Fold over into a half-moon shape and crimp edges tightly with a fork.
- Bake or Fry: Place on a parchment-lined baking sheet, brush tops with egg wash, and bake at 375°F (190°C) for 18-20 minutes until puffed and golden brown.
Notes
Pro Tip: Chilling the assembled empanadas in the freezer for 10 minutes before baking prevents cheese from melting out of the seams. Spicy Remoulade or Garlic Ranch—what are you dipping these in? 🌶️👇
Find it online: https://cheerychop.com/cheesy-cajun-crawfish-shrimp-empanadas/