1/4lb scallops or clams, minced
1/2lb shrimp, minced
3 cloves garlic
1/2 white onion
5 large mushrooms
1tsp. chopped cilantro
1T. chimichurri
Olive oil
Empanada pastry
Grapeseed oil
Mince all the veggies. 3T olive oil to frying pan and add veggies once hot. Add pinch of saffron and salt and pepper to taste. Add seafood and cook until sufficiently browned. Add tomato paste and incorporate. Cool
Add 2T of seafood mixture to center of empanada wrapper and fold in half. Use pastry edger for that pretty effect.
Put a thin layer of grapeseed oil on the base of a frying pan and heat to medium. Add empanadas and fry evenly on all sides.
Serve with: avocado, salsa/hot sauce, cilantro or chimichurri, but definitely wine.
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