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Seafood Empanaditas

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Seafood Empanaditas

Seafood Empanaditas

amanda

Equipment

  • - Stand Mixer with Dough Hooks

  • - Rolling Pin

  • - Baking Sheet

  • - Parchment Paper

  • - Empanada Mold (OXO Good Grips)

  • - Pastry Cutter

  • - Silicone Baking Mat (OXO 16-Inches Nonstick)

  • - Mixing Bowls

  • - Dough Scraper (KitchenAid)

  • - Chef's Knife & Cutting Board (KitchenAid 15-Inch Stainless Steel Slice/Cutter)

  • - Measuring Cups & Spoons (KitchenAid Set)

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

Instruction 1

Stir salt into hot water until dissolved.
2

Instruction 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

Instruction 3

Cover dough with a kitchen towel (not terry cloth).
4

Instruction 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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