These golden pockets deliver a taste of the coast in every bite. I developed this recipe after testing multiple dough variations to find the crispy texture that holds up to the rich seafood filling.
The filling combines shrimp, scallops, and white fish with a bright, citrusy sauce that balances the buttery pastry. Each empanada is carefully sealed to prevent leaks while baking to that perfect golden color.
What you get is a handheld meal with flaky layers encasing tender seafood and aromatic seasonings. The contrast between the delicate filling and the shatteringly crispy crust makes these irresistible.
Serve warm with a side of zesty dipping sauce. This dish brings restaurant-quality flavors to your home kitchen.
Ingredients for Seafood Empanadas
Flaky dough, tender seafood, and bright citrus make these handheld delights irresistible.
| Ingredient | Amount | Notes |
|---|---|---|
| Empanada Dough 🥟 | 12 sheets | Store-bought or homemade, thawed |
| Shrimp 🦐 | ½ lb | Peeled, deveined, chopped |
| Scallops 🪸 | ¼ lb | Bay scallops, chopped |
| White Fish 🐟 | ½ lb | Cod or haddock, diced |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Onion 🧅 | ½ whole | Finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Red Bell Pepper 🌶️ | ½ whole | Diced for color |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed for brightness |
| Lemon Zest 🍋 | 1 tsp | Finely grated for aroma |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for freshness |
| Ground Cumin 🌿 | 1 tsp | Toasted for warmth |
| Smoked Paprika 🌶️ | ½ tsp | For subtle smokiness |
| Salt 🧂 | 1 tsp | Sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Egg 🥚 | 1 whole | For egg wash on dough |
[recipe_ingredient_scaler]
The dough is everything here. Pepperidge Farm puff pastry is my go-to for that shatteringly crispy texture—it’s buttery, flaky, and holds up perfectly. If you’re making it from scratch, ensure it’s cold when rolling. For the seafood, Costco has great frozen shrimp and scallops (thaw before using). Fresh white fish from the seafood counter works too—ask for cod or haddock.
No shrimp? Extra scallops or fish will do. Swap the white fish for tilapia or halibut if that’s what’s fresh. Out of cilantro? Fresh parsley at half the amount works in a pinch. The citrus is key though—use fresh lemons for that bright pop. If you’re short on time, pre-diced mirepoix from Trader Joe’s saves a step.
Assemble and bake right away, or freeze uncooked empanadas on a tray first. Baked ones keep 2-3 days in the fridge—reheat in the oven to restore crispiness. They freeze beautifully for up to 3 months (bake from frozen, add 5 extra minutes).
Why You’ll Love This Recipe
- One-Bowl Wonder: I mix the shrimp, scallops, and fish right in the bowl with olive oil and spices—no extra dishes to wash.
- Buttery Crisp Perfection: That flaky empanada dough wraps the seafood so the first bite cracks open to reveal the rich, tender filling.
- Crowd-Pleasing Appetizer: I bring these to parties and they’re always the first thing gone—even the picky eaters grab seconds.
- Makes Great Leftovers: Honestly, they taste just as good the next day straight from the fridge, cold or reheated.
Step-by-Step Instructions for Seafood Empanadas
Here’s how I achieve perfectly crispy, golden pockets every single time.
Step 1: Sauté the Aromatic Base
Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 0.5 whole onion (finely diced) and cook for 3-4 minutes until it turns translucent and begins to soften.
Stir in the 0.5 whole red bell pepper (diced) and continue cooking for another 3 minutes. The pepper should soften slightly but retain some texture. Add the 3 cloves garlic cloves (minced) and cook for 30 seconds until fragrant.
This base builds the foundation of flavor for your filling. Don’t let the garlic brown—it should just release its aroma. Remove from heat and set aside to cool slightly.
Step 2: Cook the Seafood Filling
Return the skillet to medium heat and add the 0.5 lb shrimp (chopped), 0.25 lb scallops (chopped), and 0.5 lb white fish (diced). Cook for 4-5 minutes, stirring gently, until all the seafood turns opaque and cooks through.
Sprinkle in the 1 tsp ground cumin, 0.5 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Stir to coat the seafood evenly with the spices. These warm, smoky flavors complement the sweetness of the seafood beautifully.
Finish by adding the 2 tbsp lemon juice, 1 tsp lemon zest, and 0.25 cup fresh cilantro (chopped). Cook for another 1 minute, then remove from heat and let the filling cool completely.
Step 3: Assemble the Empanadas
Lay out the 12 sheets empanada dough on a clean surface. Spoon about 2 tablespoons of the cooled seafood filling onto one half of each dough sheet, leaving a ½-inch border around the edges.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then use a fork to crimp the edges for a decorative finish. This crimping also helps prevent the empanadas from bursting open during baking.
Place the assembled empanadas on a parchment-lined baking sheet. Brush the tops lightly with the 1 whole egg beaten with a splash of water. This egg wash ensures that crispy, golden-brown finish.
Step 4: Bake to Perfection
Preheat your oven to 375°F. Bake the empanadas for 20-25 minutes, or until they’re golden brown and crispy all over.
Halfway through baking, rotate the baking sheet to ensure even browning. The empanadas are done when the dough is fully cooked and the filling is heated through. You’ll know they’re ready when they release easily from the parchment and have that irresistible golden hue.
Let them cool for 5 minutes before serving. The filling will be extremely hot straight out of the oven, and this brief rest allows the flavors to meld together even more.
Pro Tips For Making Seafood Empanadas
- Chill the Dough: After cutting your empanada circles, pop them in the fridge for 10 minutes before filling—this keeps the butter from melting too fast when they hit the hot oil or oven. I learned this the hard way after my first three batches turned into greasy puddles.
- Dry the Seafood: Pat the shrimp, scallops, and white fish completely dry with paper towels before cooking. Sounds tedious, but it’s the only way to get that perfect sear and prevent a soggy filling.
- Seal Tightly: Press the edges of the dough together firmly with a fork, then crimp again—if there’s even a tiny gap, the filling will leak out and make a mess. My grandmother swore by this double-seal method.
- Use Cold Oil: If frying, start with oil at 350°F and don’t overcrowd the pan. After burning a few batches, I finally realized hot oil cooks the outside too fast while the inside stays raw.
Make-Ahead Tips for Leftovers
Dough Prep Ahead
You can make the filling 1 day in advance and store it in an airtight container in the fridge. This actually improves the flavors as the spices meld overnight. I always prep my filling the night before hosting. 💡
Assemble Early
Assemble the empanadas up to 4 hours ahead and refrigerate on a parchment-lined tray. Cover loosely with plastic wrap to prevent drying. This gives you more time with guests when entertaining.
Freezing Unbaked
For longer storage, arrange uncooked empanadas on a baking sheet and freeze solid (1-2 hours). Transfer to a freezer bag—they’ll keep for 3 months. No need to thaw before baking, just add 5-7 minutes to cook time. ❄️
Baked Storage
Baked empanadas stay fresh in the fridge for 2-3 days. Store in a single layer to maintain crispiness. Reheat in a 350°F oven for 8-10 minutes to restore the perfect texture.
Reheating Tips
Avoid the microwave—it makes the dough soggy. For best results, warm on a baking sheet at 375°F for 10-12 minutes. The oven revives that golden, flaky finish we all love. 🔥
Party Planning
These are perfect for gatherings. Bake a batch in advance, then reheat as needed. I often make 24 at a time for my Boston family get-togethers—they disappear faster than I can serve them.
Nutrition Facts
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, just thaw it completely in the fridge overnight first. Pat it very dry before cooking to prevent a watery filling. Frozen shrimp and scallops work great when properly thawed.
How do I prevent my empanadas from bursting open?
Don’t overfill them—stick to 2 tablespoons max per empanada. Seal the edges tightly with a fork, and
What’s the best way to reheat leftovers? Avoid the microwave. Reheat in a 375°F oven for 10-12 minutes to restore crispiness. This method works for both refrigerated and frozen empanadas.
Can I make these ahead for a party?
Assemble them up to 4 hours ahead and refrigerate, or freeze unbaked for 3 months. Bake from frozen, adding 5-7 minutes to the cooking time.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026