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Small shrimp empanadas with melon salsa
Small shrimp empanadas with melon salsa

Small shrimp empanadas with melon salsa

Preparation 30 min
Cooking time 20 min
Servings 4


  • 250 ml (1 cup) cooked shrimps, cut into small pieces
  • 1 stalk celery chopped
  • 30 ml (2 tbsp) cilantro chopped
  • 45 ml (3 tbsp) red onion chopped
  • 250 ml (1 cup) cooked white fish shredded meat (bass, halibut, cod, etc),
  • 45 ml (3 tbsp) whipping cream (35%)
  • Salt and pepper to taste
  • 450 g (1 lb) store-bought pastry
  • 1 egg beaten


  • 375 ml (1 1/2 cup) honeydew melon chopped
  • 45 ml (3 tbsp) each of : chopped red onion, chopped cilantro, chopped parsley
  • 15 ml (1 tbsp) lime juice


  1. In a bowl, mix the first seven ingredients together.
  2. Set aside.
  3. On a clean, floured work surface, roll out the pastry with a rolling pin to a thickness of 0.75 cm (1/3 in.).
  4. Use a 15 cm (6 in.) bowl or lid to cut out 8 circles.
  5. Preheat the oven to 190°C (375°F).
  6. Place an equal amount of the shrimp mixture on one half of each pastry circle.
  7. Brush the borders of each circle with the beaten egg.
  8. Fold each circle in half.
  9. Use a fork to seal well.
  10. Place the empanadas on a baking sheet covered with parchment paper.
  11. Glaze them with the beaten egg.
  12. Cook for 20 minutes or until the pastry is cooked and golden-brown.
  13. In the meantime, mix the salsa ingredients.
  14. Keep refrigerated until ready to serve.
  15. Serve the empanadas hot or lukewarm with the melon salsa.
Availability in stores