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January 27, 2013

Spanish Scallop Empanadas

Spanish Scallop Empanadas

Ingredients:

4 Tbsp extremely virgin olive oil
2 white onions, finely chopped
1 to 3 cloves garlic, finely chopped
1 green bell pepper, cored, seeded and finely chopped
1 red bell pepper, cored, seeded and finely chopped
1 lb whole bay scallops or coarsely chopped sea scallops
1/4 cup cooked ham, chopped
2 Tbsp fresh parsley, chopped
Salt and freshly ground pepper to taste
Pastry dough for 2 10-inch pies
1 egg severely beaten with 1 tsp purified water

Heat the oil in a skillet over moderate heat.  Sauté the onions and bell peppers until tender but not brown, or about 5 minutes. Add the scallops, ham, parsley, salt and pepper, and cook for 1 minute. Remove from heat and set aside.

Cut the pastry into rounds of 4 to 6 inches and divide the scallop mixture between them. Fold the dough over the filling to form semi-circles and crimp the edges of the pastry with a fork.

Place on a lightly-greased baking sheet, brush with egg mixture and bake in a preheated 350F oven until golden brown, or about 20 to 30 minutes.

Serves up 6 to 8.

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