Seafood Empanadas


6" Pressed Mazina
Seafood Empanadas

Original Recipe Serves 42

Prep Time 60 min
Cooking Time 3 min


28 each  6" Pressed Mazina™ Tortillas (08042)  
5 oz. wt. 41/50 ct. P&D Shrimp  
4 oz. wt. Lump Crab  
5 oz. wt. Bay Scallops  
2 oz. vol. Tomatoes , seeded and small dice 
1 oz. vol. Cilantro , chopped 
4 oz. vol. White Onions , small diced 
1 oz. vol. Jalapenos , seeds removed and minced   
2 oz. vol. Red Bell Peppers , small diced 
4 oz. vol. Aztec Cheese Medley (Sartori Foods) 
1/4 tsp. Kosher Salt  
 Egg Wash , to brush 
Fresh Pico de Gallo , to garnish 
 Avocado Puree , to garnish , see related recipe 


1.) Steam shrimp and scallops and cool completely.

2.) Fold shrimp, crab, scallops, tomatoes, cilantro, onions, jalapenos, peppers, cheese medley and salt together in a mixing bowl.

3.) Cut Mazina® tortillas into half moons and steam in batches for approximately 20 seconds to soften. Remove tortillas from steamer and place on worksurface.

4.) Working quickly, brush egg wash around edges of tortillas.

5.) Scoop 1 oz. of seafood filling and place in center of each ½ tortilla moon.

6.) Fold top of each tortilla over to close and seal all edges. Crimp edges with a fork and place on a parchment lined sheet pan.

7.) Place in 350-360 fryer for approximately 2 minutes or until heated throughout.

8.) Remove from fryer and drain.

9.) Place on plate and serve with avocado puree and fresh Pico.

Recipe Using Same Product(s)


Avocado Puree

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