Ingredients:

Dough
3 cups all purpose flour
1 1/2 tablespoon hot melted lard
1 tablespoon baking powder
3/4 cup hot milk
1 teaspoon sea salt
Vegetable oil to deep fry

Filling
1 onion peeled and finely chopped
2 tablespoons vegetable oil
Sea salt and freshly milled pepper
2 teaspoons hot chili sauce
1 teaspoon paprika or merquén
11/2 cups of seafood cooked and chopped (abalones, squids, octopus, clams, mussels, etc.)

Methods:

Dough:
Sieve the flour, the salt and the baking powder on a large surface
Make a well in the center
Pour the hot melted lard and the hot milk
Mix with the aid of a wooden spoon
Work the dough until soft and warm (10 minutes)
Wrap in a kitchen cloth
With a rolling pin, roll the dough very thin
Cut long stripes 3 inches wide
Put a small amount of the filling every 3 inches in the middle of the dough stripes
Wet the surface of the dough around each portion of filling
Bend the dough horizontally and press with your hand around the filling to seal
Cut in half circles with the aid of a pastry cutter
Make 1 or 2 a little holes (toothpick) on top of each turnover to prevent it from opening up while frying
Heat the oil and fry a few turnovers at a time
Turn when they are golden brown
Wait for 3 minutes and pick from the pan with the aid of a skimmer
Drain turnovers in a paper towel
Serve hot

Filling:
In a pan, heat the oil and fry the onions until transparent
Add chili sauce, paprika or merquén and the seafood
Season with sea salt and pepper
Add 1 spoon flour
Mix well
Reserve