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Seafood Empanaditas



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1 tsp. salt
3⁄4 cup hot water
4 cup all-purpose flour
1 tsp. Baking powder
1 tsp. sugar
3⁄4 cup lard at room temperature
5 tbsp. unsalted butter at room temperature
3 cup vegetable oil for frying
1 1⁄5 lb. small hard-shelled clams (about 2" across), scrubbed
1 cup dry white wine
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 fresh serrano or jalapeño chile, seeded and finely chopped
1⁄2 tbsp. paprika (not hot)
1 tsp. dried oregano
1⁄2 lb. shrimp, peeled and finely chopped
1 1⁄2 lb. fresh cultured blue mussels
1⁄2 lb. sea scallops, tough ligament from side of each discarded and scallops, finely chopped
1 cup chopped scallions
1 tbsp. chopped parsley


  1. 1
    To make dough, stir salt into hot water until dissolved. Sift 2 1/2 cups of flour, baking powder, and sugar into a large bowl, then make a well in center and add lard and 2 tbsp. of 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).
  2. 2
    To 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.


Recipe provided by Mussel Industry Council. Visit them Source:

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cuisines North & South American, Other South American
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