These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.
1 fresh serrano or jalapeño chile, seeded and finely chopped
1/2 tablespoon paprika (not hot)
1 teaspoon dried oregano
1/2 pound shrimp, peeled and finely chopped
1/2 pound sea scallops, tough ligament from side of each discarded and scallops finely chopped
1 tablespoon chopped parsley
Equipment: a 4-inch round cookie cutter; a deep-fat thermometer
1 deep-fat thermometer
Accompaniment: tomato salsa
Directions
Stir salt into hot water until dissolved.
Sift flour, baking powder, and sugar into a large bowl, then make a well in center and add lard and butter. Stir salted water into well with a wooden spoon, melting lard and butter, then stir flour into liquid, adding a little water if necessary, to form a soft and pliable dough. Knead dough on an unfloured surface until smooth and glossy, 3 to 5 minutes (dough will be soft and slightly sticky).
Cover dough with a kitchen towel (not terry cloth).
Cook clams in wine in a medium saucepan, covered, over medium-high heat until just opened wide, about 5 minutes (discard any that remain unopened). Transfer clams to a bowl with a slotted spoon, then cook mussels in same liquid, covered, stirring once or twice, until opened, 3 to 5 minutes (discard unopened ones). Add mussels to clams and strain cooking liquid through a paper-towel-lined sieve into a bowl.
