Seafood Empanaditas

See full recipe on: Epicurious


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
2 tablespoons unsalted butter at room temperature
About 3 cups vegetable oil for frying
1 1/2 pounds small hard-shelled clams (about 2 inches across), scrubbed
1 cup dry white wine
1 1/2 pounds cultivated mussels
1 medium onion, finely chopped
1 cup chopped scallions
2 garlic cloves, finely chopped
3 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 fresh serrano or jalapeno chile, seeded and finely chopped
1/2 tablespoon paprika (not hot)
1 teaspoon dried oregano
1/2 pound shrimp, peeled and finely chopped
1/2 pound 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
Accompaniment: tomato salsa

Nutrition 30 servings

Per Serving % Daily Value
Calories 329
Fat 26g 40%
Carbs 11g 3%
Protein 10g 20%
Fiber 0g 2%
Cholesterol 35mg 11%
Sodium 330mg 13%


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