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1
First prepare the dough.
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2
In a bowl mix flour with baking powder, sugar and salt.
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3
Make a well in the center of the flour and add egg, the sherry and the melted butter.
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4
Mix quickly with a spatula forming a smooth dough.
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5
Knead lightly and then place in the refrigerator for 1 hour.
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6
Place olive oil into a deep fryer and set at 370 degrees.
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7
Place mussels in a saucepan with 2 tablespoons dry white wine, cover with lid and place on heat, shaking from time to time - cook 2 minutes.
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8
Take mussels from shell, remove beard, finely slice mussels.
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9
Place clarified butter into a frypan and add green pepper and onion.
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10
Saute gently and then add raw shrimp and pimento - stir until shrimp is colored and then add crab and mussels.
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11
Season with salt, pepper and lemon thyme.
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12
Remove mixture from heat and allow to cool completely.
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13
Roll pastry dough out thinly.
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14
Cut pastry into 1 1/2-inch by 3-inch pieces.
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15
Brush with egg white and place a teaspoon of filling in the center of each.
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16
Dab your fingers in a little flour and fold pastry over and secure by pressing gently around edges.
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17
Drop 'empanadas' into the hot oil and cook 3 1/2 minutes or until puffed and golden.
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18
Turn them once.
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19
Place on serving dish and dust with freshly grated Parmesan cheese.
