Seafood empanadas

Empanadas can be large or small. These are about the size of a Cornish pasty—a substantial snack. The small ones, which are called empanaditas, are great because they consist of about three bites. After which, you can then help yourself to a second or third empanadita! Seafood empanadas are a particular speciality in Ecuador, Argentina, and Chile.

olive oil for cooking

2 white onions, finely chopped

2 garlic cloves, finely chopped

2 fresh green jalapeño or serrano chilies, seeded and finely chopped

½lb (225g) mussels in their shells splash of white wine

¼lb (115g) peeled uncooked prawns

½lb (225g) white fish such as hake or cod

3 tomatoes, diced

juice of ½ lemon

1⁄2 bunch of cilantro, coarsely chopped

1 cup grated mild Cheddar cheese sea salt and freshly ground black pepper

For the pastry
• 1¼ cups all-purpose flour
• 1 cup yellow masa harina
• 1 tsp baking powder
• 1 tsp salt
• 1 stick (4oz) unsalted butter, melted
• 2 large eggs
  
  
  • Heat a little oil in a heavy frying pan over medium-high heat. Cook the onion, garlic, and chilies until soft. Remove from the pan. Add the mussels and a splash of white wine to the pan, and cover. Steam for 3 minutes or until the mussels open. Remove the mussels from the pan, discard the shells, and set the meat aside. Strain the cooking liquid through a fine sieve and return to a clean pan.
  • Add the prawns, fish, tomato, and onion mixture to the cooking liquid. Simmer gently for about 4 minutes. Season with salt and pepper, and add the lemon juice. Remove the solids with a slotted spoon, and add to the mussels. Simmer the cooking liquid until reduced by one-third. Pour over the seafood, and add the cilantro and grated cheese. Season to taste and set aside.
  • Sift the flour, masa harina, baking powder, and salt into a large bowl. Stir in the cooled melted butter. Whisk 1⁄3 cup water and 1 of the eggs in a small bowl. Add to the flour mixture. Knead for 2 minutes until smooth and pliable.
  • Preheat the oven to 400°F (200°C). On a floured surface, roll out the dough until 1in (2.5cm) thick. Cut into 2–21⁄2in (5–6cm) rounds. Place a spoonful of the seafood mixture just below the center of each round. Brush the edge of the pastry with egg wash, then fold the top half over, to form a half-moon. Crimp the edges together, squeezing out any air. Bake for 12–15 minutes until golden.
• Makes 12