Spicy Shrimp Empanadas with Mango Salsa

**Prepare the Shrimp Filling:** Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and jalapeño and cook for 1 minute more.

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

Stir in tomato paste, minced chipotle pepper, adobo sauce, oregano, cumin, salt, and pepper. Cook for 2 minutes, stirring occasionally, until the flavors meld.

Remove from heat and let cool slightly.

**Prepare the Mango Salsa:** In a medium bowl, combine mango, red onion, red bell pepper, cilantro, and lime juice. Mix well and set aside.

**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, gently roll out each empanada disc if needed (depending on thickness).

Place a spoonful of the shrimp filling in the center of each disc. Do not overfill.

Moisten the edges of the dough with water. Fold the dough over to form a half-moon shape. Press the edges together to seal, and crimp with a fork to ensure a tight seal.

In a small bowl, whisk the egg. Brush the top of each empanada with the egg wash.

**Bake the Empanadas:** Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

**Serve:** Serve the spicy shrimp empanadas warm with a generous spoonful of mango salsa.