In honor of Craft Beer & Spirits Week, I created a dish to pair with one of my favorite styles of beer: the Belgian tripel. It’s a hoppy, malty ale with a boozy punch up to 9% ABV, and makes me crave bacon-wrapped scallops. Adding a crispy fried element really pulled the whole pairing together: I give you the bacon-scallop empanada with lemon-butter crust. These pair perfectly with Victory Brewing’s Golden Monkey or New Belgium’s Trippel.

This dough is made specifically for frying, not baking. If you’re going to bake them, just add an egg to the dough and use less water (about an egg’s worth less of water).