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Mussel empanadas in scallop sauce and San Simón da Costa cheese

Ingredients:

• 1 can of mussels in scallop sauce.
• 2 hard-boiled eggs.
•  Half an onion.
•  200g grated San Simón da Costa cheese.
• Olive oil.
• Salt and pepper.
• Empanada dough.
• Sunflower oil.
• Assorted lettuce leaves.

Preparation:

1. Open the can of mussels, separate the mussel pieces from the reserved sauce, chop the mussels, and set aside.
2. Place a frying pan over heat with a drizzle of olive oil. In it, sauté the finely chopped onion. Let it sauté until golden brown, then add the reserved canned sauce. Mix everything well. Remove from the heat and add the chopped hard-boiled eggs and mussel meat to this mixture. Finally, add the grated cheese. Season with salt and pepper if necessary.
3. Fill the empanada dough with the filling, leaving the edges clean to ensure a good seal.
4. Fry them in plenty of sunflower oil, in small batches. As you remove them from the oil, place them on kitchen paper to remove excess fat.

Plating:

Arrange our empanadas on a platter with a bed of lettuce.