Seafood empanadas (from Chile)

First at all I have other empanadas recipes here, you can find different types of empanadas, also and Spanish empanada made for my Mom (a recipe of my  spanish grand mom) and meat empanadas, or other seafood empanadas.
Coco Pacheco is a chilean Chef famous for his Restaurant and seafood  dishes.

Ingredients

Dough

500 grs. all purpose flour
1 cup of warm water
2 tablespoon of butter
or margarine
1 teaspoon of salt
1 tablespoon of oil

Filling
2 tablespoon of oil
1 onion chopped
1 tablespoon of parsley chopped
1 teaspoon of flour
1 teaspoon of salt
200 grs. prawns or shrimp
1 mussels tin or 200 grs. mussels
(you can use others like clams or surimi chopped)

Method

In a bowl mix the all purpose flour with warm water the oil (warm by seconds in microwave) butter  and salt
Stir and knead until all ingredients mix well.
Make the dough into a ball and wrap in plastic wrap.
Let stand in refrigerator for 1 hour.

Transfer dough to floured flat surface and stretch it with the roller. to have a mass of 5 mm thick.
(If necessary stretch the dough before adding more flour) Cutting the dough into circles of 10 cm. diameter (usually use a plate of tea)

In a skillet heat oil over medium heat and fry the onion for a few minutes.
 Add shrimp, mussels or clams or other fillers. Add salt, parsley and stir well and finally the flour.
Stir and set aside  a few minutes.
To make empanadas  when the filling has cooled fill in the circles of dough with one or two tablespoons of filling. Brush edge of dough with beaten egg and close giving way pressing with your fingers.
 Must be properly closed. Fry empanadas  in hot oil until golden . Put them over   paper towel to dry the oil. Serve hot.



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EN ESPAÑOL

Empanadas de mariscos

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