olive oil for cooking
2 white onions, finely chopped
2 garlic cloves, finely chopped
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
½lb (225g) mussels in their shells
splash of white wine
¼lb (115g) peeled uncooked prawns
½lb (225g) white fish such as hake or cod
3 tomatoes, diced
juice of ½ lemon
1⁄2 bunch of cilantro, coarsely chopped
1 cup grated mild Cheddar cheese
sea salt and freshly ground black pepper
For the pastry
1¼ cups all-purpose flour
1 cup yellow masa harina
1 tsp baking powder
1 tsp salt
1 stick (4oz) unsalted butter, melted
2 large eggs
1Heat a little oil in a heavy frying pan over medium-high heat. Cook the onion,
garlic, and chilies until soft. Remove from the pan. Add the mussels and a
splash of white wine to the pan, and cover. Steam for 3 minutes or until the
mussels open. Remove the mussels from the pan, discard the shells, and set the
meat aside. Strain the cooking liquid through a fine sieve and return to a clean pan.
2Add the prawns, fish, tomato, and onion mixture to the cooking liquid.
Simmer gently for about 4 minutes. Season with salt and pepper, and add
the lemon juice. Remove the solids with a slotted spoon, and add to the mussels.
Simmer the cooking liquid until reduced by one-third. Pour over the seafood, and
add the cilantro and grated cheese. Season to taste and set aside.
3Sift the flour, masa harina, baking powder, and salt into a large bowl. Stir in
the cooled melted butter. Whisk 1⁄3 cup water and 1 of the eggs in a small
bowl. Add to the flour mixture. Knead for 2 minutes until smooth and pliable.
4Preheat the oven to 400°F (200°C). On a floured surface, roll out the dough
until 1in (2.5cm) thick. Cut into 2–21⁄2in (5–6cm) rounds. Place a spoonful of
the seafood mixture just below the center of each round. Brush the edge of the
pastry with egg wash, then fold the top half over, to form a half-moon. Crimp the
edges together, squeezing out any air. Bake for 12–15 minutes until golden.
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