Emprimir
Correo Electrónico
Add a photoRaciónes: 1
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
