Name: Mussel and Chorizo Empanadillas
Yield: Makes 8 empanadillas
Ingredients: 200 g plain flour, plus extra for dusting; 300 ml sunflower, olive or rapeseed oil; 125 g polenta; 1 kg mussels, cleaned, debearded and rinsed; 1 small red pepper, finely chopped; 1 small green pepper, finely chopped; 4 fresh bay leaves; 80 g cooking chorizo, chopped; 4 tablespoons olive oil; ½ teaspoon smoked hot Spanish paprika or chilli; a splash of white wine; 200 g cherry tomatoes, blitzed; 1½ tablespoons finely chopped flat-leaf parsley; 1 garlic clove, finely chopped; 1 onion, finely chopped; ½ teaspoon fennel seeds, ground; 100 ml white wine; 25 g butter; 50 ml whole milk; 1½ tablespoons olive oil

Preparation info

Makes
8
empanadillas

Difficulty
Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

About

Ingredients

Pastry

25 g butter
50 ml whole milk
1½ tablesp

Main course

Method

To make the pastry, put the butter, milk and oil in a small saucepan and heat gently until the butter has melted. Place the flour, polenta and a good pinch of salt in a large bowl. Add the warm liquid to the bowl, together with the wine, and knead to form a soft dough. Wrap the dough in cling film, flatten it and let it rest in the fridge for 20 minutes.

For the filling, place the musse