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Seafood Empanaditas

['1 teaspoon salt', '3/4 cup hot water', '2 1/2 cups all-purpose flour', '1 teaspoon baking powder', '1 teaspoon sugar', '1/4 cup lard at room temperature', '2 tablespoons unsalted butter at room temperature', 'About 3 cups vegetable oil for frying', '1 1/2 pounds small hard-shelled clams (about 2 inches across), scrubbed', '1 cup dry white wine', '1 1/2 pounds cultivated mussels', '1 medium onion, finely chopped', '1 cup chopped scallions', '2 garlic cloves, finely chopped', '3 tablespoons unsalted butter', '1 1/2 tablespoons all-purpose flour', '1 fresh serrano or jalapeño chile, seeded and finely chopped', '1/2 tablespoon paprika (not hot)', '1 teaspoon dried oregano', '1/2 pound shrimp, peeled and finely chopped', '1/2 pound sea scallops, tough ligament from side of each discarded and scallops finely chopped', '1 tablespoon chopped parsley', 'Equipment: a 4-inch round cookie cutter; a deep-fat thermometer', '1 deep-fat thermometer', 'Accompaniment: tomato salsa']

Stir salt into hot water until dissolved.
Sift flour, baking powder, and sugar into a large bowl, then make a well in center and add lard and butter. Stir salted water into well with a wooden spoon, melting lard and butter, then stir flour into liquid, adding a little water if necessary, to form a soft and pliable dough. Knead dough on an unfloured surface until smooth and glossy, 3 to 5 minutes (dough will be soft and slightly sticky).
Cover dough with a kitchen towel (not terry cloth).
Cook clams in wine in a medium saucepan, covered, over medium-high heat until just opened wide, about 5 minutes (discard any that remain unopened). Transfer clams to a bowl with a slotted spoon, then cook mussels in same liquid, covered, stirring once or twice, until opened, 3 to 5 minutes (discard unopened ones). Add mussels to clams and strain cooking liquid through a paper-towel-lined sieve into a bowl.

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