Seafood Empanaditas Recipe

Name: Seafood Empanaditas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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; a 4-inch round cookie cutter; a deep-fat thermometer; 1 deep-fat thermometer; tomato salsa

Servings: persons

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 jalapeno 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
a 4-inch round cookie cutter; a deep-fat thermometer
1 deep-fat thermometer
tomato salsa

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.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 teaspoon salt, 3/4 cup hot water, 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Seafood Empanaditas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Empanaditas

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