MUSSELS AND WAKAME EMPANADA

Ingredients

For the dough:
130 g flour (20 g more for sprinkling)
60 g milk
40 g sunflower oil
1 g sea lettuce flakes
2 g salt

For the filling:
125 g red bell pepper
1 small onion (70 g)
60 ml albariño wine
3 g hot paprika
5 g dehydrated wakame seaweed
800 g mussels
1 egg

Prepared by

1. Make a volcano with the flour and add the dough ingredients inside. Knead until the dough is homogeneous and divide it in 2, let it rest for 30 minutes in the refrigerator. Sprinkle the dough with the rest of the flour and roll it out with a rolling pin so that it is circular.
Hydrate the wakame seaweed in 500 ml of cold water for 15 minutes.
3. Cook the mussels in a pot with a little water and a lid on for about 2 minutes until the shells open and remove them from the shells.
4. Chop the bell pepper and the onion in slices and poach. Add the white wine after 5 minutes and a pinch of salt, cook 4 minutes more over medium heat and add the paprika.
5. Add the seaweed to the pan and the mussels. Sauté for a couple of minutes.
6. Spread the dough on a baking tray and fill with the mixture without reaching the edges. Add the other empanada dough on top and close the sides.
7. Make a hole in the center and brush the dough with egg.
8. Bake the empanada at 180°C for about 40-45 minutes or until the dough is golden brown.