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Snapper Empanadas
Recipe by Antonio Cruz Vaamonde
These fish empanadas are little pockets of flavour and are perfect to share with family and friends.
- Steps
- Ingredients
Ingredients
Empanada Dough
Fish Filling
Parsley and Garlic Sauce
To taste
For deep frying
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Steps
- For the Empanada Dough, place dry ingredients into the bowl of a stand mixer fitted with a dough hook. Mix on low speed to combine.
- Add hot water and oil and mix until incorporated and a smooth dough forms.
- Wrap in cling film and set aside in the fridge for 30 minutes.
- For the Fish Filling, half fill a medium saucepan with water and bring to a simmer.
- Finely chop half of the onion, white of leek, capsicum and shallots and set aside in a bowl.
- Place the remaining onion half and green of leek into the simmering water. Return water to a simmer. Add snapper and poach for 2 minutes. Remove from the water and place onto paper towel to drain.
- Heat a frypan over medium heat. Add grapeseed oil and when hot, add the chopped vegetables, salt and pepper and cook until softened and lightly golden, about 5-7 minutes.
- Add the wine and simmer until evaporated. Transfer to a bowl and allow to cool slightly. Flake into pieces and add to the vegetables. Season to taste.
- For the Parsley and Garlic Sauce, place ingredients into the canister of a stick blender and process until combined. Season to taste.
- Heat oil in deep fryer to 180o
- To assemble the empanadas, lightly flour bench. Divide dough in half. Using a rolling pin, roll the dough out to 2-3mm thickness. Using a cookie cutter with an 8cm diameter and cut out 15 dough circles. Repeat with remaining dough.
- Place 1-2 teaspoons of filling into the centres of 15 rounds of dough. Lightly brush water around filling and cover with remaining circles of dough. Press with a fork to seal.
- Deep fry in batches until crisp and golden brown, about 2-3 minutes. Remove with a slotted spoon and place onto a plate or tray lined with paper towel.
- Serve empanadas hot with sauce on the side.
