Empanadas Recipe

Whisk together flour and salt in a large bowl.

Add cold butter to the flour. Use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.

Drizzle in ice water gradually, mixing until a rough shaggy dough forms. You may not need all the water.

Turn the dough onto a lightly floured surface, knead briefly to bring together, wrap in plastic, and refrigerate for 30 minutes.

Heat olive oil in a skillet over medium heat.

Add diced onion and minced garlic; sauté until translucent and fragrant, about 3-4 minutes.

Stir in red bell pepper and tomato (if using); cook 2-3 minutes until softened.

Add shrimp; cook just until pink and opaque, about 2-3 minutes. Remove from heat.

Season with smoked paprika, cumin, crushed red pepper flakes, salt, and black pepper. Stir in cream cheese, breadcrumbs, cilantro, and lime juice until well combined and slightly creamy.

Roll the chilled dough on a lightly floured surface to about 1/8-inch thickness.

Cut circles about 4-5 inches in diameter using a round cutter. Re-roll scraps as needed.

Place 2-3 tablespoons of filling in the center of each circle.

Fold dough over the filling to create a half-moon shape and press edges to seal. Crimp the edge with a fork to ensure a tight seal.

Place empanadas on a parchment-lined baking sheet. Optional: brush with a light coat of olive oil or water to help seal the edges.

Bake in a preheated 375°F (190°C) oven until golden brown, about 20-25 minutes.