Seafood Empanaditas

Ingredients

• 1 teaspoon salt
• 3/4 cup hot water
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1/4 cup lard at room temperature
• 2 tablespoons unsalted butter at room temperature
• About 3 cups vegetable oil for frying
• 1 1/2 pounds small hard-shelled clams (about 2 inches across), scrubbed
• 1 cup dry white wine
• 1 1/2 pounds cultivated mussels
• 1 medium onion, finely chopped
• 1 cup chopped scallions
• 2 garlic cloves, finely chopped
• 3 tablespoons unsalted butter
• 1 1/2 tablespoons all-purpose flour
• 1 fresh serrano or jalapeño chile, seeded and finely chopped
• 1/2 tablespoon paprika (not hot)
• 1 teaspoon dried oregano
• 1/2 pound shrimp, peeled and finely chopped
• 1/2 pound sea scallops, tough ligament from side of each discarded and scallops finely chopped
• 1 tablespoon chopped parsley
• Equipment: a 4-inch round cookie cutter; a deep-fat thermometer
• 1 deep-fat thermometer
• Accompaniment: tomato salsa

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