Name: Seafood Empanaditas
Cook time: 1 1/4 hours
Total time: 1 1/2 hours
Yield: Makes about 30 hors d'oeuvres
Ingredients: 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 jalapeño 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; 4-inch round cookie cutter; a deep-fat thermometer

Photo by Romulo Yanes

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Serve with tomato salsa. Have plenty of napkins ready.

Recipe notes

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