Name: Seafood Empanadas
Prep time: 90 min
Yield: 4
Cuisine: Argentina
Ingredients: 1 kilo flour; 3 eggs; 250 grams margarine; 250 cubic centimeters cow's milk; 1 teaspoon baking powder; 1 tablespoon salt; 3 onions, large; 3 tablespoons vegetable oil; 1 pinch cumin; 1 pinch salt; 1 pinch pepper; shellfish, for the filling; 1 egg, for painting the empanadas; 8 teaspoons cow's milk, (for painting the empanadas)

Preparation

1h 30 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.