Serves 6-8 as an appetizer
1 16-ounce package of mixed frozen seafood, defrosted
1 cup white wine
¼ cup extra-virgin olive oil
½ yellow onion peeled and diced
3 cloves garlic, minced
1 tablespoon all-purpose flour
¼ cup heavy cream
1 tablespoon chopped parsley
1 package of empanada wrappers
Vegetable oil for frying
Salt and freshly ground black pepper
In a saucepot, combine seafood with the wine and gently poach the seafood until just cooked, about 3-5 minutes. Strain the seafood from the wine and set wine aside. Chop seafood into small pieces and set aside. Heat the olive oil in a large sauté pan on medium heat and sauté onions and garlic until aromas are released. Add the flour, stir well, then add the seafood, cream, and parsley. Adjust the consistency of the seafood mixture with the reserved wine until it’s thickened but not too runny, like the consistency of chili. Cut the empanada dough into quarters and moisten the edges with water. Place 1 tablespoon of the seafood mixture in the center of the wrapper and fold over forming a triangle, using a fork to seal the edges. Fry the empanadas in 350-degree oil in a cast-iron pan or countertop fryer until golden brown and serve hot.
