Scallop Empanadas

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             FOOD FUNNY
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We seem to be in a run of cannibal jokes. This one is from Anna Welander:

Two cannibals meet one day. The first cannibal says, "You know, I just
can't seem to get a tender Missionary. I've baked them, I've roasted
them, I've stewed them, I've barbecued them, I've tried every sort of
marinade. I just cannot seem to get them tender." The second cannibal
asks, "What kind of Missionary do you use?" The other replied, "You
know, the ones that hang out at that place at the bend of the river.
They have those brown cloaks with a rope around the waist and they're
sort of bald on top with a funny ring of hair on their heads." "Aha!"
the second cannibal replies. "No wonder, those are friars!"

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             TODAY'S RECIPE
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You'll find these little pies filled with just about everything
conceivable throughout Spain, and anything containing scallops
immediately falls into my "Favorites" category.

Scallop Empanadas (Empanadas de Vieiras)

4 Tbs (60 ml) olive oil
2 onions, finely chopped
1-3 cloves garlic, finely chopped
1 green bell pepper (capsicum), cored, seeded, and finely chopped
1 red bell pepper (capsicum), cored, seeded, and finely chopped
1 lb (450 g) whole bay scallops or coarsely chopped sea scallops
1/4 cup (60 ml) chopped cooked ham
2 Tbs (30 ml) chopped parsley
Salt and freshly ground pepper to taste
Pastry dough for 2 10-inch (25 cm) pies
1 egg beaten with 1 tsp (5 ml) water

Heat the oil in a skillet over moderate heat and saute the onions and
bell peppers until tender but not brown, about 5 minutes. Add the
scallops, ham, parsley, salt, and pepper and cook for 1 minute. Remove
from the heat and set aside. Cut the pastry into rounds of 4 to 6 inches
(10-15 cm) 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 the tines of a fork. Place on a lightly greased baking sheet, brush
with the egg mixture, and bake in a preheated 350F (180C) oven until
golden brown, 20 to 30 minutes.
Serves 6 to 8.
Received on Wed Feb 27 19:03:41 2008