Empanadas de Mariscos
Introduction
Empanadas de mariscos are a delightful and flavorful dish that combines the richness of seafood with a perfectly flaky pastry. These savory pastries are a popular choice in many Latin American cuisines, celebrated for their versatility and the delightful filling that can be adjusted to your taste. In this recipe, we’ll guide you through making your own empanadas filled with a delicious mixture of seafood, ensuring a satisfying experience for your palate. Perfect for gatherings or as a delicious snack, these empanadas are sure to impress!
Ingredients
| For the Dough (Masa) | |
|---|---|
| 3 cups all-purpose flour | |
| 70 grams melted butter | |
| 1 cup warm milk | |
| 1 teaspoon baking powder | |
| 1 teaspoon salt |
| For the Filling (Pino) | |
|---|---|
| 2 to 3 tablespoons cooking oil (canola or sunflower) | |
| 2 onions, diced | |
| 1/2 kilogram mixed seafood | |
| 1 teaspoon paprika (or substitute with aji color) | |
| 1 teaspoon chili paste | |
| 1/2 teaspoon oregano | |
| Salt to taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Cholesterol | 50 mg |
| Sodium | 350 mg |
| Total Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugars | 1 g |
| Protein | 8 g |
(Note: Nutritional values may vary based on specific ingredients used and serving sizes.)
Instructions
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Prepare the Filling (Pino): Start by preparing the filling since it needs to cool down before filling the empanadas. Heat the cooking oil in a skillet over medium heat.
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Sauté the Onions: Add the diced onions to the skillet and sauté for about 6 minutes, stirring occasionally until they become translucent and soft.
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Add Spices: Incorporate the paprika (or aji color), chili paste, oregano, and salt into the onions. Stir well to combine and let the flavors meld together.
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Add the Seafood: Gently add the mixed seafood to the skillet. Cook for another 3 minutes, ensuring that the seafood is just cooked through. Be careful not to overcook it, as it will continue to cook in the oven later.
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Cool the Filling: Once cooked, remove the skillet from the heat and allow the filling to cool completely before using it to fill the empanadas.
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Prepare the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and add the melted butter. Stir gently with a spoon to mix slightly.
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Add Warm Milk: Gradually pour in the warm milk and continue to mix until the dough starts to come together. Once it does, transfer the mixture onto a floured surface.
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Knead the Dough: Knead the dough with your hands until it becomes smooth and manageable. It should not stick to your hands; if it does, sprinkle a little more flour as needed.
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Divide the Dough: Form the dough into a ball and divide it into 8 equal portions. If you prefer smaller empanadas, you can divide it into more portions for bite-sized treats.
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Roll Out the Dough: Using a rolling pin, roll each ball into a circle on a lightly floured surface, ensuring even thickness for optimal cooking.
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Fill the Empanadas: Place a generous spoonful of the cooled seafood filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. Ensure that there are no gaps for the filling to escape.
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Preheat the Oven: If you’re opting to bake your empanadas, preheat your oven to 400°F (200°C).
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Prepare for Baking: For baked empanadas, whisk together an egg yolk with a little water or milk and brush this mixture over the top of each empanada for a golden finish.
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Bake: Place the empanadas on a baking sheet lined with parchment paper and bake for approximately 20 minutes or until golden brown.
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Frying Option: If you prefer frying your empanadas, heat a deep pot or skillet with enough oil for frying. To test if the oil is ready, drop a matchstick in; it will sizzle when the oil is hot enough.
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Fry the Empanadas: Carefully place the empanadas in the hot oil, frying for 2 to 3 minutes on each side until they are golden brown and crispy. Remember, do not brush with the egg mixture if frying.
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Drain Excess Oil: Once cooked, remove the empanadas from the oil and place them on a plate lined with paper towels to absorb excess oil.
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Serve and Enjoy: These delicious empanadas are best served warm with a side of pebre, a traditional Chilean condiment made with tomatoes, onions, cilantro, and chili.
Conclusion
Empanadas de mariscos not only bring a taste of the sea to your table but also showcase the rich culinary traditions of Latin America. With their flaky crust and flavorful filling, they are perfect for sharing with family and friends. Whether baked or fried, these empanadas are sure to be a hit at any gathering. Enjoy your culinary adventure, and don’t hesitate to experiment with different fillings to make these empanadas uniquely yours!
