Pasties with Fish Filling
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(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 13 h. 10 min.
Ready in
Ingredients
for
4
- For the dough
- 2 Tbsps Yeast
- ½ cup warm milk
- 2 cups all-purpose flour
- ½ tsp salt
- 1 egg yolk
- 0.333 cup soft butter
- For the filling
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp olive oil
- 1 red pepper (diced)
- 1 small Jalapeño (diced)
- 2 ⅔ cups Cod (diced)
- 2 Tomatoes (skinned and diced)
- ⅔ cup peas (fresh or frozen)
- 1 Tbsp breadcrumbs (as required)
- 1 egg (separated)
- all-purpose flour (for the work surface)
Preparation steps
1.
Mix together the yeast, milk and a pinch of sugar. Mix the flour and the salt in a bowl and create a well in the middle. Add the egg yolk, butter and the yeast mixture and knead using an electric whisk with dough hooks. If necessary add more flour or milk - the dough should not be sticky or crumbly. Shape into a ball, cover the bowl with cling film and chilli in the fridge overnight.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
3.
To make the filling, fry the onion and garlic in hot oil. Add the pepper and the jalapeños, fry for a few minutes and then add the fish. Season with salt and ground black pepper.
4.
Stir in the tomatoes and peas and simmer for 2-3 minutes. If the mixture is too soft, stir in some bread crumbs and season to taste.
5.
Split the dough into 8 pieces and roll out on a floured work surface into circles approx. 3 mm thick. Place the filling in the middle of each circle and brush the edges with egg white. Fold in half, press the edges together firmly and roll up loosely.
6.
Place the empanadas on the prepared baking tray, beat the egg yolk with 1-2 tbsp water and brush onto the dough. Bake for around 20 minutes until golden brown.
