Octopus and mussel empanada with Sriracha mayonnaise

The following preparations are required for this recipe:

• Empanada dough
• Filling:
  • Gently sweat the onion, carrot, green pepper and garlic, adding them in that order.
  • Once the vegetables are thoroughly softened, add the chopped cooked octopus and finely chopped mussel meat. Allow everything to cook together.
  • Season with the American-style sauce (sauce américaine).
  • Adjust the seasoning to taste and set aside.
• Assembly and Baking
  • Divide the dough into ten equal portions of 25 g each.
  • Roll out each portion using a rolling pin or dough sheeter to a thickness of 3 mm, shaping it into a circle.
  • Arrange the dough circles on a baking tray lined with a silicone baking mat or parchment paper.
  • Place 15 g of filling on one half of each circle, then fold the dough over to form a half-moon-shaped empanadilla. Seal the edges.
  • Brush with beaten egg and bake at 180 °C for approximately 40 minutes, or until the pastry is fully cooked.
  • Allow to rest for 15 minutes.
  • Garnish with a small dollop of sriracha mayonnaise and a few microgreens.