Coconut Curry Shrimp Empanadas with Mango Salsa

 Ingredients

For the Coconut Curry Shrimp Filling:
 1 tbsp coconut oil or butter
 1/2 small onion, finely chopped
 2 cloves garlic, minced
 1 tsp fresh ginger, grated
 1 tbsp red or yellow curry paste
 250g (1/2 lb) shrimp, peeled, deveined, and chopped
 1/4 cup coconut milk (thick, not watery)
 1 tbsp chopped cilantro
 Salt & pepper to taste

For the Empanada Dough (or use store-bought):
 1/2 cup cold butter, cubed
 1/2 tsp salt
 2 1/2 cups all-purpose flour
 1/3–1/2 cup cold water
 1 egg (for egg wash)
For the Mango Salsa:
 1 ripe mango, diced
 1/2 red chili or jalapeño, minced (optional)
 2 tbsp red onion, finely chopped
 2 tbsp fresh cilantro, chopped
 Juice of 1 lime
 Pinch of salt

 Instructions

1. Make the Dough (if homemade) In a large bowl, mix flour and salt.

Cut in cold butter until crumbly.

Add cold water little by little, mixing until dough forms.

Knead briefly, wrap in plastic, and chill for 30 mins.

2. Prepare the Shrimp Curry Filling 
Heat coconut oil in a skillet over medium heat.

Sauté onion for 2–3 minutes until soft.

Add garlic and ginger, stir 30 seconds.

Stir in curry paste and cook for 1 minute.

Add shrimp, season with salt and pepper, and cook for 2–3 minutes until pink.

Pour in coconut milk and simmer for 2 minutes until slightly thick.

Stir in chopped cilantro and let cool.

3. Make the Mango Salsa 
In a bowl, combine diced mango, chili, red onion, cilantro, lime juice, and salt.

Toss gently and refrigerate until ready to serve.

4. Assemble the Empanadas 
Preheat oven to 400°F (200°C).

Roll out the chilled dough and cut into 4–5 inch circles.

Place 1–2 tbsp of the cooled shrimp filling in the center.

Fold over, crimp edges with a fork to seal.

Brush with egg wash 

5. Bake (or Fry) 
Bake: 20–25 minutes until golden brown.

Fry: Heat oil to 350°F (175°C) and fry until crispy and golden.

 To Serve:
Plate the empanadas with a side of mango salsa. Garnish with extra cilantro and lime wedges . Great as an appetizer or light main!

 Tips:
 Filling can be made ahead and chilled for easy assembly.

 These empanadas freeze well — bake straight from frozen at 400°F for ~30 mins.

 Add a pinch of cayenne for extra spice if desired.