Seafood Empanadas

Instructions

1. Prepare the dough
   In a large bowl, mix flour with 1/2 teaspoon salt. Cut in the cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
2. Cook the seafood filling
   Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add seafood mix and white fish, cook for 3-4 minutes until just opaque. Remove from heat.
3. Season the filling
   Stir in paprika, cumin, remaining salt, lime juice, and cilantro into the seafood mixture. Allow to cool completely, about 15 minutes. The filling must be cool before assembling empanadas to prevent soggy dough.
4. Roll and cut the dough
   On a floured surface, roll the dough to 1/8 inch thickness. Using a 4-inch round cutter or small bowl as a guide, cut out circles. Re-roll scraps as needed to make approximately 12-14 circles.
5. Fill the empanadas
   Place about 1 tablespoon of filling in the center of each dough circle. Brush edges with water, fold in half to form a half-moon, and press edges together. Crimp with a fork to seal completely and prevent leaking during baking.
6. Prepare for baking
   Place empanadas on a parchment-lined baking sheet. Brush tops with beaten egg for a golden finish. Use a small knife to cut a tiny vent on top of each empanada to allow steam to escape during baking.
7. Bake the empanadas
   Preheat oven to 375°F (190°C). Bake empanadas for 20-25 minutes until golden brown and crisp. Rotate the baking sheet halfway through for even browning.
8. Serve
   Allow empanadas to cool for 5 minutes before serving. They can be enjoyed warm or at room temperature, with a side of chimichurri sauce or lime wedges for squeezing over the top.