👨‍🍳 作り方

1. 1

   For the dough: In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and gradually add milk, mixing until a soft dough forms. Knead briefly on a floured surface until smooth. Cover and let rest for 30 minutes.

2. 2

   For the filling: In a skillet, heat a little oil over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.

3. 3

   Add the mixed seafood to the skillet. Cook for 2-3 minutes until the shrimp turn pink and calamari becomes opaque. Pour in the white wine and let it bubble and reduce slightly.

4. 4

   Stir in the tomato paste and seafood broth. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld. Season with salt and pepper. Thicken the sauce with the cornstarch slurry, stirring until it coats the seafood.

   💡 プロのコツ: Don't overcook the seafood, it will continue to cook in the sauce.
5. 5

   Roll out the dough thinly on a floured surface. Cut into circles or squares. Place a spoonful of the seafood filling onto one half of each dough piece. Fold the dough over to create a pocket and crimp the edges firmly to seal. You can use a fork to create a decorative edge.

   💡 プロのコツ: Ensure edges are well sealed to prevent filling from leaking out during frying.
6. 6

   Heat about 2 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully fry the hojaldres in batches until golden brown and puffed up, about 3-4 minutes per side. Drain on paper towels.

   💡 プロのコツ: Maintain oil temperature for even cooking and crispiness.
7. 7

   Serve the hojaldres warm, garnished with fresh cilantro.

   💡 プロのコツ: Best enjoyed immediately after frying.