Patagonian Scallop and Leek Empanadas | Compass & Fork
Patagonian scallop and leek empanadas. The filling is delicately poached in white wine and herbs before being enveloped in pastry, then baked until golden.
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Cooking tools:
- Oven
- Stove
- Mixing bowl
- Cutting board
- Chef's knife
- Skillet
- Saucepan
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Measuring cup
- Whisk
- Fork
- Slotted spoon
- Spoon
- Plastic wrap
Ingredients
- 2 cups flour, all purpose (plain)
- 1 tsp baking powder
- 1/2 tsp salt, ground sea
- 1 egg
- 1/2 cup water (warm)
- 1 tbsp olive oil
- 1 leek (finely sliced)
- 1/2 bell pepper (capsicum), red (finely diced)
- 1/4 cup onion, green (spring) (thinly sliced)
- salt, ground sea
- black pepper, ground
- 1 tomato (skin removed, de-seeded, finely diced)
- 1 lb scallops (washed)
- 1/2 cup dry white wine
- 1 tsp paprika, smoked (mild is also ok)
- 1 bay leaf
- 1 tsp oregano, dried (dried (or 2 tsp fresh))
- 1 egg yolk
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