Recipe by Cristian Gomez and Catalina Venegas from Café Turri, National winners Dilmah Real High Tea Challenge 2013
• 300g Flour.
• 100g Butter.
• Pinch of salt.
• 150cc Warm water.
• 200g Mild cheese (queso mantecoso).
• Enough oil to fry.
• 300g Prawns.
• 500g Fresh pink clams.
Combine in a bowl the water, milk and salt and stir until get brine. Melt the butter.
Place the flour on a cooking board, forming a crown. Incorporate the melted butter and the brine in small portions, stirring gently until obtaining a soft and non sticky dough. Knead the dough for 10 minutes gently with heel of your hands until it becomes flexible and elastic. Cover the dough with a kitchen towel/cloth and let it stand.
Shape dough into little balls on a lightly floured surface and with a rolling pin stretch the dough to make 14cms diameter thin discs (1mm).
Fill in each disc with a piece of cheese and the seafood you like. Make sure the filling is enough.
Moisten the edges of the discs with water and seal the empanada folding it. Prick the edges of the folded dough with your fingers first and then with a fork, making sure that the cheese won´t come out when it fries.
Heat the oil in a deep saucepan on medium. Fry the empanadas in batches, for around 1 minute each side, turning to brown on both sides. Remove from the frying pan and allow to drain on paper towel.