4 Empanada Mariscada

Preparation info

  • Difficulty


  • Recipe to Produce


    Little Pies

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 20 little pies U.S.A. Imperial Metric
Crabmeat ½ cup 5 oz. 150 grams
Shrimp (raw) ½ cup 5 oz. 150 grams
Mussels 12 12 12
Dry white wine 2 tbsp. 1 fl. oz. 30 milliliters
Green pepper 1 1 1
Pimientos (tinned) 2 2 2
Salt, black pepper To season To season To season
Lemon thyme To season To season To season
Onion ½ medium ½ medium ½ medium
Clarified butter 1 oz. 1 oz. 30 grams
Olive oil 5 cups 2 pints 1 liter

150 milliliters

Parmesan cheese To dust To dust To dust
Egg white 1 1 1
Baking powder ½ tsp. ½ tsp. 2 grams
Sugar tsp. tsp. 6 grams
Salt ½ tsp. ½ tsp. 2 grams
Egg 1 1 1
Butter (melted) oz. oz. 45 grams
Sherry ¼ cup 2 fl. oz. 60 milliliters
Flour cup oz. 195 grams


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 minutes or until puffed and golden. Turn them once.
  3. Place on dish covered with paper doily and dust with grated Parmesan.

Pastry method of cookery

  • In a bowl mix flour with baking powder, sugar, and salt. Make a well in the center of flour and add egg, sherry, and the melted butter. Mix quickly with a spatula, forming a smooth dough. Knead lightly and then place in the refrigerator for 1 hour.


Serve hot with a chilled dry sherry.