Concha y Toro

Concha y Toro 24/10/2014

It’s always good to have empanadas

There is nothing better than empanadas: A typical Latin American preparation, whose dough and filling delights the most diverse palates.

Share

There is nothing better than empanadas: A typical Latin American preparation, whose dough and filling delights the most diverse palates.

They are different types of dough and fillings, and here we are highlighting a less classic recipe, yet one of the tastiest: fried seafood empanadas. White wine is the perfect match, either if you are having them as a meal or an appetizer.

Suggestion from sommelier Martín Durán: Terrunyo Sauvignon Blanc. The high acidity of this wine pairs well with the crispy fried dough and also with seafood, as it tends to cook inside the dough in a closed environment, increasing the intensity of its flavor. Finally, it is precisely the acidity of this wine that allows cleansing the palate after a bite of empanada.

Fried Seafood Empanadas (12 to 15 units)*

empanadas de quesoIngredients

For the dough:

  •  3 cups white flour
  •  1 teaspoon of baking powder
  •  100 gr melted butter
  •  3⁄4 cup warm salt water
  •  2 yolks
  • For the filling:

    • 12 razor clams, raw and clean
    • 12 small mussels, clean
    • 3 cooked abalone
    • 200 gr of cooked shrimp tails, skinned
    • 1⁄2 cup of chicken stock
    • 1 large onion, chopped
    • 1 hard boiled egg, chopped
    • 1 tablespoon of chopped parsley
    • 1 teaspoon of oregano
    • 1 tablespoon of dried red pepper or paprika
    • 2 tablespoons olive oil
    • Salt and pepper
    • Oil for frying

    Preparation

    On a flat surface, place the flour, baking powder and egg yolks. Then mix smoothly and make a hole in the center. Slowly add the water with salt and the butter. Wrap and mix to form soft dough.

    2To prepare the filling:

    Cut the razor clams and the abalones into small pieces. In a skillet, heat the olive oil with dried pepper or paprika at medium heat and fry the onion until it is translucent.

    Add the seafood, chicken stock and season. Add parsley and oregano. Mix well. Cook for a few minutes until the clams are pink. Remove from the heat, cool and put aside.

    To make the empanadas:

    Stretch the dough until it’s 0.5 cm thick, and cut circles of about 15 cm in diameter. Place a couple of tablespoons of filling in the center of the dough and add a bit of egg. Fold in half over the filling, sealing the edges, pressing with your fingers. Heat plenty of oil in a large pan and fry the empanadas until they get a golden hue. Place on paper towels to soak up the oil and serve immediately.