Mussel and Chorizo Empanadillas

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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
  • tablesp

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