Method of Preparation

Make dough—see method below—and chill 1 hour—roll out thinly. Place olive oil into deep fryer and set at 370°F. Dice onion finely—dice green pepper finely—finely slice shrimp—finely slice crab—finely dice pimiento. Place mussels in saucepan with dry white wine. Cover with lid and place on heat, shaking from time to time—cook 2 minutes—take mussels from shells—remove beard and finely slice—grate Parmesan.

Method of Cookery

1. Place clarified butter in frying pan and add green pepper and onion. Sauté gently and then add raw shrimp with pimiento. Stir until shrimp are pink and then add crab and mussels. Season with salt, pepper, and lemon thyme. Remove mixture from heat and allow to cool completely.
2. Cut pastry into 1½ x 3-inch pieces. Brush lightly with egg white and place a teaspoon of filling in the center of each. Dab your fingers in a little flour and fold pastry over and secure by pressing gently around edges. Drop empanadas into the hot oil and cook 3½ minutes or until puffed and golden. Turn them once.
3. Place on dish covered with paper doily and dust with grated Parmesan.