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Patagonian Scallop and Leek Empanadas
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.
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| Servings | Prep Time |
| 8people | 1 1/4hours |
| Cook Time | Passive Time |
| 12minutes | 1hour |
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Ingredients
Empanada Pastry
- 2cups flour, all purpose (plain)
- 1tsp baking powder
- 1/2tsp salt, ground sea
- 1 egg
- 1/2cup waterwarm
- 1tbsp olive oil
Scallop and Leek Filling
- 1tbsp olive oil
- 1 leekfinely sliced
- 1/2 bell pepper (capsicum), redfinely diced
- 1/4cup onions, green (spring)thinly sliced
- salt, ground sea
- black pepper, ground
- 1 tomatoskin removed, de-seeded, finely diced
- 1lb scallopswashed
- 1/2cup dry white wine
- 1tsp paprika, smokedmild is also ok
- 1 bay leaf
- 1tsp oregano, drieddried (or 2 tsp fresh)
Egg Wash
- 1 egg yolk
Instructions
Pastry
- 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
- 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
- Pre-heat oven to 250 F (480 C).
- 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.
- Add 3-4 tablespoons of filling on one half of each pastry.
- 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.
- 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.
Recipe Notes
Serve empanadas with or without sauce. Chimichurri sauce is a good choice.
Serve this with a white wine from the area, such as torrontes. It’s uniquely Argentinian and goes well with this dish.
https://compassandfork.com/recipe/patagonian-scallop-and-leek-empanadas/
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https://compassandfork.com/recipe/patagonian-scallop-and-leek-empanadas/ |