A classic Chilean seafood empanada from its Pacific coast, the second longest in the world, where you can find an infinite variety of seafood preparations, such as these fried or baked empanadas.
Contents
How to make Seafood Empanadas?
Usually, seafood empanadas are cooked fried, but there is no problem in making them baked, using at least 4 different types of seafood such as mussels, clams, razor clams, sea squirts, shrimp, abalone, etc.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 300
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 8 people
Chilean Seafood Empanadas
Ingredients
1. Empanada dough
- 400 g of flour without baking powder
- 200 ml of warm milk
- 70 g of melted butter
- 5 g of salt
- 4 g of baking powder
2. Seafood filling
- 500 g of assorted seafood (mussels, clams, sea squirts, etc.)
- 45 ml of vegetable oil
- 5 g of paprika
- 5 ml of ají paste
- 2 onions chopped into small cubes
- ½ teaspoon of oregano
- Salt
- Pepper
Instructions
- In a medium-sized pan, add oil and sauté the onion over medium heat for about 5 minutes, stirring occasionally, until it becomes translucent.
- Then add the paprika, the pepper paste, oregano, salt, and pepper to taste, stir and mix everything.
- Add the chopped seafood, gently stir everything, and cook for another 3 minutes until it is almost cooked, as the cooking process will finish later in the oven or fryer.
- Remove the mixture from the heat, reserve, and let it cool completely.
- In a medium-sized bowl, sift the flour and salt, make a well in the center, add the melted butter and mix everything with your hands or a wooden spoon until well combined.
- Add the warm milk, mix a little more, and start kneading on a smooth, floured surface until the dough no longer sticks to your hands.
- Roll out the dough with a rolling pin or a clean glass bottle until it reaches about 3 millimeters thick, and cut it into circular shapes using a mold or a plate, depending on the desired size.
- Fill the dough disks with the seafood mixture, moisten the edges with a finger, and close each empanada into a half-moon shape with a firm fold or by pressing with the tines of a fork.
- For the fried version, fill a deep skillet or fryer with enough oil, heat to around 160°C (320°F), and fry each empanada for 2 to 3 minutes per side until golden brown.
- For the baked version, brush each empanada with a mixture of one egg yolk and a little water or milk. Preheat the oven to 200°C (392°F) and bake for 20 minutes or until golden brown.
- Serve the hot fried or baked seafood empanadas accompanied by pebre or chili cream.
Benefits of consuming seafood
Seafood is an important source of high-quality protein that is necessary for repairing and growing body tissues. In general, seafood is low in saturated fats, making it a good choice for those seeking a heart-healthy diet.
Did you know?
Empanadas are a type of food that originated in Arab cuisine but became popular in Spanish gastronomy and eventually made their way to America.
