Fried Seafood Mini Empanadas
These crispy and appetizing empanadas are easy to make, and can be served at any occasion. Avocado cream or guacamole is a great accompaniment.
Serves: 15Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- 3 cups all-purpose flour
- ⅓ cup corn meal
- 1 tsp. salt
- 4 large eggs
- 1 dozen scallops, cleaned and chopped
- ½ cup raw shrimp, shelled, deveined, and chopped
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 2 Tbsp. lime juice
- 2 cups vegetable oil, divided
- 1 cup chopped red onion
- 4 garlic cloves, chopped
- 1 Tbsp. ají panca paste
- 1 ají amarillo, diced
- ¼ tsp. ground cumin
- 1 tsp. oregano
- 2 Tbsp. chopped parsley
- 1 cup fresh salsa
- Combine flour, corn meal, and salt on a kitchen counter; create a well in the center, add the eggs, and slowly incorporate. Knead lightly until a smooth and pliable dough is formed. Cover with a kitchen towel and let rest while you prepare the filling.
- Combine scallops and shrimp in a bowl. Season with salt, pepper, and lime juice. Heat 2 tablespoons oil in a skillet over medium heat. Sauté the scallops and shrimp for 3 minutes. Transfer to a bowl and reserve.
- In the same skillet, heat an additional tablespoon of oil over medium heat and sauté the onion and garlic until transparent (about 3 minutes). Add, if using, ají panca paste and diced ají amarillo. Add the cumin, oregano, and parsley. Add to the scallop mixture and let cool.
- Roll the dough on a floured kitchen surface until very thin, using a rolling pin. Cut 4-inch circles and fill each one with 1 tablespoon of the filling. Fold in half, forming half-moons, and press the borders with your fingers or the teeth of a fork. Heat the rest of the oil in a frying pan and fry the empanadas over medium heat, until golden, about 3 minutes per side. Remove with a slotted spoon and place on paper towels to drain. Serve at once with salsa.