Hojaldre Relleno de Mariscos
Crispy, fried dough pockets (hojaldres) filled with a rich and savory seafood mixture, a popular street food and appetizer.
🧂 Ingredients
- 3 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 1/4 cup Butter(cold, cut into small pieces)
- 1 large Egg
- 1/2 cup Milk(approximately, for dough)
- for frying Vegetable oil
- 500 g Mixed seafood(shrimp, calamari, mussels, scallops, cleaned and chopped)
- 1 medium Onion(finely chopped)
- 1/2 red Bell pepper(finely chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 1/4 cup White wine
- 1 cup Fish or seafood broth
- 1/4 cup Cilantro(chopped)
- to taste Salt and pepper
- 1 tbsp Cornstarch(mixed with 2 tbsp water, for thickening)
👨🍳 Instructions
- 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
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
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
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.
💡 Tip: Don't overcook the seafood, it will continue to cook in the sauce. - 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.
💡 Tip: Ensure edges are well sealed to prevent filling from leaking out during frying. - 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.
💡 Tip: Maintain oil temperature for even cooking and crispiness. - 7
Serve the hojaldres warm, garnished with fresh cilantro.
💡 Tip: Best enjoyed immediately after frying.
💡 Pro Tips
- ✓The dough should be pliable but not sticky. Adjust flour or milk as needed.
- ✓For a spicier filling, add a pinch of red pepper flakes.
- ✓Ensure the oil is hot enough before frying to achieve a crispy exterior.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Can be filled with other ingredients like shredded chicken or beef.
- A creamy sauce can be made by adding a splash of cream or coconut milk to the seafood filling.