Empanada with seafood stews
Instructions
Sift the flour into a bowl, placing it in fontana, formed a recess in the Center and add the crumbled yeast.
Let it melt with warm milk, potato with a little flour and let rise the dough got for a quarter of an hour.
In another bowl mix softened butter with slightly beaten egg and one teaspoon of salt, then stir the mixture to leavened dough.
The latter work along with the rest of the flour, until dough is smooth and homogeneous.
Clean the squid and cut them into small pieces.
Put the mussels in a pan and let them open to open fire and covered container, finally discarded the shells remained closed and shelled the other.
Remove the entrails from the queues of shelled prawns and likewise.
Do heat the olive oil in a saucepan, heat the skillet and brunoise of finely chopped onion and garlic for 5 minutes on a moderate heat.
Add the diced peppers, tomatoes peeled and chopped chilies, then season with the salt and sweet paprika.
Add squid and cook moderately lively focus for 3-4 minutes.
Join seafood also mussels and scampi tails, pour the red wine and cook for 3-4 minutes.
Finally, sprinkle with chopped herbs.
Roll out half the dough and use the Browse by line a baking pan of 26 cm diameter, greased with butter.
Spread the filling on the dough preparation, level it well, then cover with the second piece of dough, also pulled to browse.
Press the edges to seal the two layers, and then knead the scraps of dough, dough and cut into your on so many strips.
Arrange in a grid over the surface of the cake, then brush it with beaten egg yolk and sprinkle with salt and pepper.
Cook the empanada in preheated oven (220° c) for 30-35 minutes.
Serve hot or just lukewarm.
Ingredients and dosing for 8 persons
- 1 egg yolk
- Butter for the pan
- For the dough:
- 500 g of flour
- 30 g of brewer's yeast
- 20 cl of milk
- 30 g of butter
- 1 egg
- Salt
- For the filling:
- 4 tablespoons of olive oil
- 120 g of onion brunoise
- 2 cloves garlic minced
- 2 red peppers
- 200 g of tomatoes
- 2 chilies
- Salt
- 2 teaspoons of sweet paprika
- 500 g of cleaned calamari
- 1000 g of mussels
- 300 g of shrimp
- 12 cl of vino rosso (red cirò type)
- 1 tablespoon of chopped herbs (thyme, sage)