Chile, with its 2,600-mile-long Pacific coastline, is rich in seafood and their empanadas are filled with whatever shellfish is freshest each day. Poached sea scallops and steamed clams and mussels are good basics. Here is how it’s done.
1. A filling is prepared with cooked shellfish, onions and a seasoning of cumin, oregano, sweet paprika, and pepper.
2. The empanada dough is divided into balls and rolled into 6″-8″ rounds.
3. Next, about 2 tbsp. of the filling is spooned into the center of each round.
4. The dough is dampened with water to make it sticky, then folded over to enclose the filling.
5. The dough is sealed with one’s fingertips.
6. The excess dough is then trimmed with a pastry knife.
7. Finally, the empanadas are completed and ready to be fried until they’re crisp and golden on the outside, piping hot on the inside.