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Home » Recipes » Magefesa » Seafood empanadas using a Magefesa

Seafood empanadas using a Magefesa

Name: Seafood empanadas using a Magefesa
Prep time: 43 min
Cook time: PTM
Total time: 78 min
Yield: 6 servings
Cuisine: ["French"]

Magchef Plus 4540, Magchef Black

(4.8)

Preparation time

43 min

Total time

78 min

Servings

Calories / Serving

702 Cals

Difficulty

Average

Dive into the delectable world of Seafood Slippers, where culinary creativity meets the ocean's bounty! These delightful pastries are not just a treat for your taste buds; they are a playful nod to the whimsical nature of cooking. Imagine flaky, buttery dough enveloping a rich, creamy seafood filling that transports your palate straight to a coastal paradise. Originating from the heart of French cuisine, these slippers are a fun twist on traditional seafood dishes, perfect for impressing guests at your next gathering. Did you know that seafood has been a staple in coastal cultures for centuries, often symbolizing abundance and celebration? So, don your apron and get ready to step into the kitchen for a seafood adventure like no other!

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Ingredients

300 g Flour t55
150 g Water
5 g Salt
20 g Olive oil
500 g Frozen seafood cocktail
1 Teaspoon(s) Garlic powder
15 g Fresh parsley
1 Eggplant

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Steps

Dough

Add 300 g of flour t55, 150 g of water, 5 g of salt, 20 g of olive oil in the food processor bowl.
Mix manual: 2:00min / 0°C / Speed 4.
Transfer the content of the food processor bowl on a workplan.
Form a ball.
Setaside the dough during 30min.

Seafood Filling

Rinse the food processor bowl.
Add 500 g of frozen seafood cocktail in the food processor bowl.
Mix chop: 5sec / 0°C / Speed 5.
Add 1 teaspoon(s) of garlic powder, 15 g of fresh parsley in the food processor bowl.
Mix manual: 10sec / 0°C / Speed 3.
Transfer the content of the food processor bowl in a bowl.
Pan fry in the oven with an olive oil base.
Setaside the preparation content let cool.

Assembling and Frying

Roll out the dough thinly.
Cut out circles using a pastry cutter.
Place a spoonful of the seafood filling in the center of each circle.
Brush 1 eggplant on the dough.
Brush the edges.
Fold the dough over to form a semi-circle.
Seal the edges with a fork.
Fry in the oven with an oil base.
Fry the turnovers until golden brown on both sides.
Remove the content of the frypan on a baking tray.
Drain on paper towels.
Serve Warm.