EMPANADA DE MARISCOS RECIPE
One of the perks of living in Antalya, right on the Mediterranean coast, is the everyday fresh sea food that you can indulge in. Throughout the history, all around the globe, people have been creating the tastiest recipes with sea food. All kind of salads, main dishes, fried, baked, grilled, boiled, plane or with veggies, a great variety of recipes. But what can be more delicious than pastry, especially when it is pastry with seafood? Doesn’t that sound like heaven sent to earth? One of best stuffed pastry with seafood you can ever try on this earth are the empanadas de mariscos.
Empanadas are stuffed pastry, well known to be from the Latin cuisine, originating in South America. Empanadas have a tender dough that soaks up the flavor and juice of the filling, which makes them even more delicious the next day. The dough is less flaky comparing to the pie crust, which makes it easier to knead. You can bake and fry empanadas. They are usually big enough to be a meal, but smaller portions can be made as well and used as appetizers.
Grill the bell peppers on naked flame, until the skin turns entirely black. Peel the skin, remove the seeds, and chop. Set aside, and reserve half from another use.
Wash the seafood and drain.
Heat oil in a pan, on medium heat. Fry the garlic, onions, chilies and the chili paste. Cook until the onions get soft, approximately 4 minutes.
Add in the pan the seafood and roasted peppers, salt and pepper. Add the broth and cook until liquid evaporates. Add coriander leaves and set aside.
For pastry dough, dissolve sugar and salt in 3 tablespoons water.
Combine margarine and vegetable smothering in a bowl. Gradually add flour and pour the salt and sugar mixture. Form the dough, cover with plastic wrap and refrigerate for 10-15 minutes.
Turn on the oven at 180 degrees Celsius. Lightly grease a baking sheet.
Remove the dough from the refrigerator and divide into 4 pieces and shape balls. Roll the balls into thin circles with a rolling pin. Place a quarter of the seafood mixture, half a boiled egg, and two olives in each pastry circle. Brush the edges with beaten egg. Fold the pastry over the filling and seal down the edges.
Bake the empanadas for 15 minutes until golden and Afiyet Olsun!