Baked Mussel Empanadas

Ingredients

• For the filling:
• • 350 g mussel meat
• • 500 g mozzarella cheese (not slices)
• For the crust:
• • 200 g vegetable shortening
• • 1 kg flour
• • 1 Tbsp. salt
• • 1 c warm milk
• • ½ c warm water
• • ½ c white wine

Preparation

Mix the flour and salt in a bowl. Make a well in the center. Add melted shortening and use hands to combine.
Add warm milk. Add the warm water mixed with white wine a little at a time to form a homogeneous dough.
Knead dough on a floured surface to prevent sticking.
Knead for 10 minutes until dough is smooth and elastic. Divide dough and roll out into 15 thin circles.
Cut cheese into small cubes and fill each empanada with an equal number of mussels. Use a brush or your fingers to moisten the edge of the dough with water, fold dough over the filling and use fingers or a fork to carefully press the sides together to seal.
Beat an egg yolk with some milk. Brush the top of each empanada with the egg wash for a gorgeous golden color after baking. Pierce each empanada with a toothpick and bake them on medium heat for approximately 30 minutes.
Serve hot.

Tags:Empanadas mussel