Empanadas de Mariscos Baja

Step by stepInstructions

1. Make the dough: pulse the flour and salt with the butter until crumbly, add the egg and enough ice water to bring it together, wrap, and chill for thirty minutes.
2. Cook the onion in the olive oil until soft, add the garlic and tomatoes, and simmer until thick, about five minutes.
3. Add the shrimp and fish and cook just until the seafood firms, about two minutes; season, stir in the olives, and cool completely.
4. Roll the dough thin and cut rounds about five inches across.
5. Spoon the filling onto each round, brush the edges with beaten egg, fold, and crimp with a fork.
6. Brush the empanadas with egg and bake at four hundred degrees until deep golden, about twenty minutes.
7. Cool slightly and serve warm with lime wedges or salsa.