Berberecho Empanada Delight
Clam Pie
Ingredients
Yield: 4 servings as a main course or 8 as an appetizer
- 1 recipe Empanada Dough
- 2 cans 6.5 ounces each clams, drained, with 3 tablespoons of juice reserved
- ½ cup vegetable oil
- 2 medium onions thinly sliced
- 3 cloves garlic finely chopped
- ¾ cup finely chopped red bell pepper pimiento
- ¼ cup tomato sauce or diluted tomato paste
- ½ teaspoon ground paprika
- Salt to taste
- Freshly ground black pepper to taste
- 1 large egg lightly beaten (for brushing)
Instructions
Prepare the Dough:
- Follow the instructions for preparing the Empanada Dough, allowing it to rise.
- While the dough rises, coarsely chop the drained clams.
- Heat the vegetable oil in a medium skillet over medium heat.
- Add the thinly sliced onions and chopped garlic, cooking until the onions become translucent (about 5 minutes).
- Drain most of the oil, leaving about 2 tablespoons in the skillet with the onions and garlic.
Prepare the Filling:
- Add the finely chopped red bell pepper, chopped clams, tomato sauce (or diluted tomato paste), and ground paprika to the skillet.
- Cook the mixture, stirring occasionally, for approximately 10 minutes.
- Remove the skillet from the heat and stir in the reserved clam juice.
- Season the filling with salt and freshly ground black pepper.
Assemble the Pie:
- Divide the risen dough into 2 equal parts and roll each into a rectangle measuring approximately 15 x 10 inches.
- Place one rectangle on a greased baking sheet of the same size.
- Spread the prepared clam filling evenly over the dough and cover it with the second dough rectangle.
- Roll up the edges and press them to seal well.
- Cut several slits in the top crust.
- Allow the assembled pie to sit for 20 minutes in a warm place, such as an oven turned off.
Bake and Serve:
- Preheat the oven to 350°F (175°C).
- Brush the top of the dough with the beaten egg.
- Bake the pie for 20 to 30 minutes or until the crust turns golden brown.
- Serve the clam pie hot.
Nutritional Information
Calories: 400 kcal
