2000s Recipes + Menus
- Active time:1 1/4 hr
- Start to finish:1 1/2 hr
For Pastry and Frying:
- 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
- 1/4 cup unsalted butter at room temperature
- 2 tablespoons unsalted butter at room temperature
- About 3 cups vegetable oil for frying
For Seafood Filling:
- 1 1/2 lb small hard-shelled clams (about 2 inches across), scrubbed
- 1 cup dry white wine
- 1 1/2 lb cultivated mussels
- 1 medium onion, finely chopped
- 1 cup chopped scallion
- 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 lb shrimp, peeled and finely chopped
- 1/2 lb 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
Stir salt into hot water until dissolved.
Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
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).
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.
Coarsely chop clams and mussels (leave small ones whole).
Cook onion, scallion, and garlic in butter in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 5 minutes. Sprinkle in flour, chile, paprika, and oregano and cook, stirring occassionally, 2 minutes. Whisk in 1 cup shellfish-cooking liquid and bring to a boil, whisking, then simmer, whisking, 2 minutes. Remove from heat and stir in clams, mussels, shrimp, scallops, and parsley. Cook completley. (Filling will not be fully cooked.)
Divide dough in half, then roll out 1 piece of dough into a 17-inch round (1/8 inch thick) on a lightly floured surface. Cut out 12 rounds with cutter and transfer to a parchment-lined large baking sheet. Gather scraps and reroll, then cut out more rounds. Repeat with remaining dough on another baking sheet.
Put a heaping tablespoon filling (it will be wet) in center of 1 round, leaving a 1/2-inch border. Brush edges lightly with water and pull dough over filling to enclose, then seal edge. Crimp with a fork dipped in flour. Repeat with remaining rounds.
Put a metal rack on a baking sheet in over, then preheat over to 200ºF.
Heat 1 1/2 inches oil to 360ºF in a 3-quart saucepan over medium-heat, then fry empanaditas, 4 at a time, turning with a slotted spoon, until golden brown, 2 to 4 minutes per batch. Transfer to paper towels to drain briefly, then keep warm in over. Return oil to 360ºF between batches.
Leftover filling can be stirred into hot pasta or soup.