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Receta Empanada Mariscada

Name: Empanada Mariscada
Ingredients: 5/8 c. all-purpose flour; 1/2 tsp baking pwdr; 1 1/2 tsp sugar; 1/2 tsp salt plus extra for seasoning; 1 x egg; 1/4 c. dry sherry; 1 1/2 Tbsp. melted butter; 5 c. extra virgin olive oil for deep frying; 12 x mussels; 2 Tbsp. dry white wine; 1 Tbsp. clarified butter; 1 x green pepper finely diced; 1/2 med onion finely diced; 1/2 c. shelled raw shrimp finely sliced; 2 x pimentos finely diced; 1/2 c. crabmeat finely sliced Salt to taste Freshly-grnd black pepper to taste; 1 sprg lemon thyme Egg white for brushing pastry Freshly-grated Parmesan cheese

de Global Cookbook

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Ingredientes

5/8 c. all-purpose flour
1/2 tsp baking pwdr
1 1/2 tsp sugar
1/2 tsp salt plus extra for seasoning
1 x egg
1/4 c. dry sherry
1 1/2 Tbsp. melted butter
5 c. extra virgin olive oil for deep frying
12 x mussels
2 Tbsp. dry white wine
1 Tbsp. clarified butter
1 x green pepper finely diced
1/2 med onion finely diced
1/2 c. shelled raw shrimp finely sliced
2 x pimentos finely diced
1/2 c. crabmeat finely sliced Salt to taste Freshly-grnd black pepper to taste
1 sprg lemon thyme Egg white for brushing pastry Freshly-grated Parmesan cheese

Direcciones

First prepare the dough. In a bowl mix flour with baking pwdr, sugar and salt. Make a well in the center of the flour and add in egg, the sherry and the melted butter. Mix quickly with a spatula forming a smooth dough. Knead lightly and then place in the refrigerator for 1 hour.
Place extra virgin olive oil into a deep fryer and set at 370 degrees.
Place mussels in a saucepan with 2 Tbsp. dry white wine, cover with lid and place on heat, shaking from time to time - cook 2 min. Take mussels from shell, remove beard, finely slice mussels.
Place clarified butter into a frypan and add in green pepper and onion. Saute/fry gently and then add in raw shrimp and pimento - stir till shrimp is colored and then add in crab and mussels. Season with salt, pepper and lemon thyme. Remove mix from heat and allow to cold completely.
Roll pastry dough out thinly. Cut pastry into 1 1/2-inch by 3-inch pcs. Brush with egg white and place a tsp. of filling in the center of each. Dab your fingers in a little flour and fold pastry over and secure by pressing gently around edges. Drop 'empanadas' into the warm oil and cook 3 1/2 min or possibly till puffed and golden brown. Turn them once. Place on serving dish and dust with freshly grated Parmesan cheese.
This recipe yields 20 little pies.
Comments: The classical Spanish mini pie.
Yield: 20 little pies