Ingredients

1 teaspoon salt

3/4 cup hot water

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon sugar

1/4 cup lard at room temperature

2 tablespoons unsalted butter at room temperature

About 3 cups vegetable oil for frying

For seafood filling:

• 1 1/2 pounds small hard-shelled clams (about 2 inches across), scrubbed
• 1 cup dry white wine
• 1 1/2 pounds cultivated mussels
• 1 medium onion, finely chopped
• 1 cup chopped scallions
• 2 garlic cloves, finely chopped
• 3 tablespoons unsalted butter
• 1 1/2 tablespoons all-purpose flour
• 1 fresh serrano or jalapeño chile, seeded and finely chopped
• 1/2 tablespoon paprika (not hot)
• 1 teaspoon dried oregano
• 1/2 pound shrimp, peeled and finely chopped
• 1/2 pound sea scallops, tough ligament from side of each discarded and scallops finely chopped
• 1 tablespoon chopped parsley

• Equipment: a 4-inch round cookie cutter; a deep-fat thermometer
• Accompaniment: tomato salsa

Description

These Plump, Fried Hors D'oeuvres, A Seafood Variation On Chile's Signature Baked Onion-and-meat-filled Empanadas, Are Hot And Juicy. Have Plenty...

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