Spicy Shrimp Empanadas with Jalapeno Cream

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large skillet, heat olive oil over medium heat. Add onion and red bell pepper and cook until softened, about 5 minutes.

Add garlic and minced jalapeno to the skillet and cook for another minute until fragrant.

Add the chopped shrimp to the skillet and cook until pink and cooked through, about 3-5 minutes. Be careful not to overcook.

Stir in chipotle powder, cumin, smoked paprika, lime juice, salt, and pepper. Mix well and remove from heat. Let cool slightly.

To assemble the empanadas, place a spoonful of the shrimp mixture in the center of each empanada dough disc.

Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.

Brush the empanadas with the beaten egg wash.

Place the empanadas on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

While the empanadas are baking, prepare the jalapeno cream sauce. In a food processor or blender, combine sour cream, mayonnaise, chopped jalapeno, cilantro, and lime juice. Blend until smooth.

Taste and adjust seasoning as needed. Add more jalapeno for extra spice.

Serve the spicy shrimp empanadas warm with the jalapeno cream sauce for dipping.