Bacon And Scallop Empanadas

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 sticks (6 ounces) cold butter, cut into small pieces
• 2 tablespoons freshly squeezed lemon juice
• 2/3 cup water
• 1 pound potatoes (Yukon gold), peeled and diced
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika
• 1 cup chicken stock
• 2 tablespoons butter
• 1 pound fresh bay scallops, rinsed and thoroughly dried
• Salt and pepper, to taste
• 1/4 cup scallions, chopped
• 4 tablespoons butter
• juice of half a lemon
• 1/3 pound cooked chopped bacon

1. If you have a stand mixer, use it to mix your dough.
2. Otherwise, get ready for some manual labor.
3. Mix all your ingredients for the dough, and make sure the butter is well-distributed.
4. Form into a ball, wrap loosely with plastic wrap and let sit at room temperature for about an hour.
5. Make a bunch of little balls that are roughly the same size I usually get 20-24 balls out of this dough recipe roll them into 3-4 inch circles and lay them out on baking sheets lined with wax paper without overlapping them.
6. Stick them back into the fridge (or freezer) until you're ready to use them.

allpurpose, baking powder, salt, cold butter, freshly squeezed lemon juice, water, potatoes, salt, paprika, chicken stock, butter, bay scallops, salt, scallions, butter, lemon, bacon

Taken from www.foodrepublic.com/recipes/bacon-and-scallop-empanadas-recipe/ (may not work)