Argentine Fish Empanadas Recipe
Serves/Makes: 10 - 12 empanadas
Ingredients:
- Empanada Dough:
- 3 cups all purpose flour
- 1 egg, beaten
- 1 cup of lard
- 4 tablespoons of water Empanada Filling:
- 2 cups boiled striped bass (or any other white fish) fillets, checked for bones
- 1 medium onion, chopped
- 1/2 medium red pepper, cut into very thin strips
- 1 large tomato, seeded and peeled in wedges
- 3 tablespoons olive oil (cold pressed is preferred)
- 1 tablespoon tomato extract
- 3 tablespoons vegetable or fish broth (water can also be used)
- Paprika and salt to taste
- Empanada Dough:
- Mix the flour and lard together.
- Mix the egg thoroughly with a fork (or a mixer).
- Stir the egg in to the flour and lard mixture. Mix it in to a dough.
- Begin to add the water slowly, one spoonful at a time. Continue until you have a soft dough.
- Knead the dough until it is soft and elastic.
- Let the dough sit for 25-35 minutes. Empanada Filling:
- Combine oil, chopped onion, red pepper and tomato.
- Add tomato extract, paprika and salt to form a rather thick sauce. (if sauce comes out too thick, add more broth.)
- Mix in fish with sauce. (Adjust for salt.) Empanada Finishing:
- Preheat oven to 375°F. Cut the rested dough into equal portions. Lightly flour a work surface and roll each portion out into 10 -12 equal portions a 6 to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.
- Brush tops with an egg beaten with a little water if you like. Bake for 30-40 minutes until browned on top.
- Serve the Argentine Fish Empanadas warm.
Comments:
This recipe for Argentine Fish Empanadas serves/makes: 10 - 12 empanadas
Main Ingredient: Bass
Preparation Method: Baked
Cuisine: South American
Email Recipe
Print Recipe
