Ingredients
- 2 cups flour, all purpose (plain)
- 1 tsp baking powder
- 1/2 tsp salt, ground sea
- 1 egg
- 1/2 cup water, warm
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 leek finely sliced
- 1/2 bell peppers (capsicums), red, finely diced
- 1/4 cup onions, green (spring), thinly sliced
- salt, ground sea
- black pepper, ground
- 1 tomato, skin removed, de-seeded, finely diced
- 1 lb scallops, washed
- 1/2 cup dry white wine
- 1 tsp paprika, smoked, mild is also ok
- 1 bay leaf
- 1 tsp oregano, dried dried (or 2 tsp fresh)
- 1 egg yolk
Recipe Description
The most common empanadas are meat-filled or cheese, seafood is less commonly used as a filling. However, in Patagonia, we did come across seafood-based empanadas. Traditionally, empanadas are baked (and healthier) but many are now deep fried and these are probably more popular than the baked versions. Each country in South and Central America has its own favorite versions.
These baked empanadas are filled with scallops, leeks, red pepper, tomato and green (spring) onions. The filling is delicately poached in white wine and herbs before being enveloped in pastry, then baked until golden. They make a great appetizer or as a snack any time of the day.
Recipe Directions
Pastry
1. Make the dough first. In a bowl mix all of the ingredients with a wooden spoon. When combined, start kneading with your hands on a smooth, clean surface until the dough is soft and silky. You may need to add flour or water to get to the right consistency. Cover in wrap and place in the refrigerator for 1 hour.
Filling
1. Meanwhile prepare the filling. Over a medium heat, place the olive oil in a pan and saute the leek, red bell pepper and green onion for a few minutes. Season with salt and pepper. When softened, add the tomato, scallops, white wine, paprika, bay leaf and oregano. Cook for 3 minutes and then allow filling to cool.
Empanadas
1. Pre-heat oven to 250 F (480 C).
2. Unwrap the pastry and roll into small balls (about half the size of a golf ball) about 16 in total. With a rolling pin, dusted with flour, roll into 3 to 4 inch (8-10 cm) circles.
3. Add 3-4 tablespoons of filling on one half of each pastry.
4. Cover with the other half of the pastry. Close the empanada by pressing and crimping the edge with a small fork. Make a small hole in the top of the empanada to allow steam to escape.
5. Brush each empanada with the egg yolk. Place in the oven for 12 minutes until golden. Remove from the oven and sprinly very lightly with ground sea salt.
