Buy tenderized abalone, or if not, pound both sides yourself. Remove the abalone’s nail and any residue from inside. Use a brush and cold water to scrub both sides of the abalone to clean them.

Place the abalone in a pot with cold water and bring to a boil. Lower the heat and simmer for about 45 minutes or until tender. Skim off any foam that forms on the surface. Once cooked, let them cool in their cooking liquid. Slice the abalone very thinly.

In a pot, heat the oil and sauté the onion with the garlic and red bell pepper. Add the sliced abalone, shrimp, parsley, and salt, and cook for a few minutes. Add the flour and cook for a couple of minutes. Pour in the abalone broth, let it thicken, and stir occasionally so the flour doesn’t stick to the bottom. Let the filling cool before making the empanadas.

In a pot, combine the water, white wine, butter, vinegar, and salt. Heat until the butter is melted. On your work surface, place the flour and gradually add the liquid, mixing as you go. Mix and knead until you have a manageable dough. Divide the dough into 100-gram portions and shape into balls. Lightly flour the surface and roll each ball into a disk about 6 inches (15 cm) in diameter.

Place the dough disks on the table and fill them with the cooled filling. Moisten the edges with water or beaten egg. Fold the disks in half, sealing and pressing the edges. Shape or decorate as you like. Place them on a baking sheet. Beat 1 egg and brush the tops of the empanadas.

Preheat the oven to high heat and bake the empanadas until golden brown. Serve immediately. https://youtu.be/N-VznLsU12g