Seafood Empanadas

Paula G.L
Paula G.L
Seafood empanadas. You can make them with any seafood you like and surprise your guests.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo flour 1 kilo flour
  • 3 eggs 3 eggs
  • 250 grams margarine 250 grams margarine
  • 250 cubic centimeters cow's milk 250 cubic centimeters cow's milk
  • 1 teaspoon baking powder 1 teaspoon baking powder
  • 1 tablespoon salt 1 tablespoon salt
  • 3 onions, large 3 onions, large
  • 3 tablespoons vegetable oil 3 tablespoons vegetable oil
  • 1 pinch cumin 1 pinch cumin
  • 1 pinch salt 1 pinch salt
  • 1 pinch pepper 1 pinch pepper
  • shellfish, for the filling
  • 1 egg, for painting the empanadas 1 egg, for painting the empanadas
  • 8 teaspoons cow's milk, (for painting the empanadas) 8 teaspoons cow's milk, (for painting the empanadas)
Preparation
1h 30 mins
0 mins
Medium
  • Dough preparation: On a kneading board, sift the flour to aerate it. Add baking powder, salt, beaten eggs, warm lard, and warm milk. The ingredients should be well combined. Knead until you have a soft and homogeneous dough. Once kneaded, make small balls (little balls). Roll out with a rolling pin to about 1 cm thick. Use a plate turned upside down to cut along the edge, fill them, and seal by twisting to prevent them from opening, as these are homemade empanadas and do not contain industrial dough ingredients.
  • Filling preparation: Blanch the onion in water for two minutes (to remove the strong flavor and prevent it from repeating). In a sieve, strain the blanched onion, allowing it to drain well until dry. Heat the oil and fry the onion with salt. Once fried, strain through a sieve, reserving the juice to prevent the filling from becoming watery with the seafood broth, add pepper and cumin, and mix the ingredients well. Add the seafood and let it cook for another two minutes, stirring to prevent sticking.
  • If the filling is too thick, add a little of the reserved onion juice to bring the filling to a suitable consistency for filling the empanadas. Let the filling cool in a wide dish, but do not overcook it.
  • Let it rest until the next day. Fill the empanadas. Place the rolled-out dough (the disc) on the board. In the center, add a heaping tablespoon of filling, an olive, two raisins, and a slice of hard-boiled egg. To close the empanada, moisten the edge and seal it by twisting to prevent it from opening.
  • Beat the egg yolk with milk and brush the empanadas. Bake in a preheated oven. Cook for a quarter of an hour or until golden brown.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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