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.
Provided by Ruth Van Waerebeek
Categories Clam Mussel Scallop Shrimp Deep-Fry Gourmet Chile
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 27
Steps:
- Make dough:
- Stir salt into hot water until dissolved.
- 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).
- Cover dough with a kitchen towel (not terry cloth).
- Make filling:
- 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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Narges Izadi
[email protected]These empanaditas are a great party food. They're easy to make ahead of time and they're always a hit.
Matt Kennedy
[email protected]I've never made empanaditas before, but these were easy to follow and turned out great. I'll definitely be making them again.
ARTUURSSYT
[email protected]I'm not a fan of seafood, but I really enjoyed these empanaditas. The filling was flavorful and the pastry was flaky and delicious.
Premshankar Thakur
[email protected]These empanaditas are a great way to get kids to eat seafood. My kids loved them!
Juliet Ikeora
[email protected]I made these empanaditas for my lunch and they were the perfect size. They were also really delicious.
Shehzada Bashir Ahmed {Karachi Walay}
[email protected]These empanaditas are a great party food. They're easy to make ahead of time and they're always a hit.
Retan Amr
[email protected]I've never made empanaditas before, but these were easy to follow and turned out great. I'll definitely be making them again.
Twine Twine
[email protected]I'm not a big fan of seafood, but I really enjoyed these empanaditas. The filling was flavorful and the pastry was flaky and delicious.
Jose Henriquez
[email protected]These empanaditas are a great way to use up leftover seafood. I made them with some leftover shrimp and crab and they were delicious.
Tanveer Ahmed
[email protected]I was looking for a new seafood recipe and these empanaditas fit the bill perfectly. They were a big hit with my family.
Shahzada Aurangzaib
[email protected]These empanaditas are a delicious and easy way to enjoy seafood. I love the combination of shrimp, crab, and fish.
Faisal Butt Pakistan
[email protected]I've made these empanaditas several times and they always turn out great. They're a favorite at my potlucks.
Grace Morrow
[email protected]I made these empanaditas for my family and they loved them. Even my picky kids ate them up.
Kubraa Yusuf
[email protected]These empanaditas are so good! The seafood filling is bursting with flavor and the pastry is flaky and delicious.
Atik Khondokar
[email protected]I love how easy these empanaditas are to make. I can have them on the table in under 30 minutes.
Tashee oui
[email protected]I followed the recipe exactly and the empanaditas turned out perfectly. They were crispy on the outside and tender on the inside. The seafood filling was delicious.
Sawon Sawonahmed
[email protected]These empanaditas were a hit at my party! The filling was flavorful and the pastry was flaky and golden brown. I will definitely be making these again.