Seafood Empanaditas

Seafood Empanaditas

These plump, fried hors d’oeuvres, a seafood variation on Chile’s signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.Ingredients:1 teaspoon salt3/4 cup hot water2 1/2 cups all-purpose flour1 teaspoon baking powder1 teaspoon sugar1/4 cup lard at room temperature2 tablespoons unsalted butter at room temperatureAbout 3 cups vegetable oil for frying1 1/2…

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These plump, fried hors d’oeuvres, a seafood variation on Chile’s signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.

Ingredients:

  • 1 teaspoon salt
  • 3/4 cup hot water
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/4 cup lard at room temperature
  • 2 tablespoons unsalted butter at room temperature
  • About 3 cups vegetable oil for frying
  • 1 1/2 pounds small hard-shelled clams (about 2 inches across), scrubbed
  • 1 cup dry white wine
  • 1 1/2 pounds cultivated mussels
  • 1 medium onion, finely chopped
  • 1 cup chopped scallions
  • 2 garlic cloves, finely chopped
  • 3 tablespoons unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 fresh serrano or jalapeño chile, seeded and finely chopped
  • 1/2 tablespoon paprika (not hot)
  • 1 teaspoon dried oregano
  • 1/2 pound shrimp, peeled and finely chopped
  • 1/2 pound sea scallops, tough ligament from side of each discarded and scallops finely chopped
  • 1 tablespoon chopped parsley
  • Equipment: a 4-inch round cookie cutter; a deep-fat thermometer
  • 1 deep-fat thermometer
  • Accompaniment: tomato salsa

Instructions:

  1. Stir salt into hot water until dissolved.
  2. Sift flour, baking powder, and sugar into a large bowl, then make a well in center and add lard and butter. Stir salted water into well with a wooden spoon, melting lard and butter, then stir flour into liquid, adding a little water if necessary, to form a soft and pliable dough. Knead dough on an unfloured surface until smooth and glossy, 3 to 5 minutes (dough will be soft and slightly sticky).
  3. Cover dough with a kitchen towel (not terry cloth).
  4. Cook clams in wine in a medium saucepan, covered, over medium-high heat until just opened wide, about 5 minutes (discard any that remain unopened). Transfer clams to a bowl with a slotted spoon, then cook mussels in same liquid, covered, stirring once or twice, until opened, 3 to 5 minutes (discard unopened ones). Add mussels to clams and strain cooking liquid through a paper-towel-lined sieve into a bowl.

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Seafood Recipes