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There’s no such thing as an end-of-the-year holiday party without empanadas, in my humble opinion. These crunchy antojitos are extremely versatile and can be filled with almost anything. The delicious filling for these Tilapia empanadas includes tilapia, of course, as well as olives, capers, and vegetables. Try them! You’ll love them!
Thank you to Diamond Reef® for making this recipe post possible. As always, my comments, opinions, and love for enjoying tasty foods with my family are my own.
Long before I can remember, I bet empanadas had a special place in our family celebrations. As far back as my own memories will take me, they have been favorites for family get-togethers like baby showers, bridal showers, birthdays, anniversaries, and, of course, celebrations like Christmas, New Year’s and Three Kings Day.
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The filling for these Tilapia Empanadas was inspired by a favorite dish for so many Mexicans, Christmas Bacalao. The milder Tilapia goes well with the combination of stronger flavors that accompany it like olives and capers. Then I add cooked potatoes and carrots to give them body and sweetness, and I finish by wrapping them in lovely puff pastry which can be found at most any supermarket.
I especially like the Diamond Reef® fillets because the quality is so good and they come individually wrapped, which makes them simple to defrost and easy to separate and choose the exact number I need. Remember to defrost them in the refrigerator one day before use.
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These Tilapia Empanadas are approx 4 inches long which makes them ideal as a finger food or appetizers for any of your favorite celebrations.
Start to finish: 1 hour 15 minutes
- 3 tablespoons olive oil
- ½ cup white or yellow onion, finely chopped
- 2 big garlic cloves, finely chopped
- 4 Diamond Reef® Tilapia fish fillets, defrosted
- Pepper to taste
- 2 small red potatoes, peeled, cooked and chopped into small cubes
- 2 carrots, peeled, cooked and chopped into small cubes
- 6 black olives, chopped
- 6 green olives, chopped
- 4 teaspoons capers
- ¾ teaspoon salt
- ¾ teaspoon crushed red pepper flakes
- ¼ teaspoon paprika
- 1 tablespoon white wine vinegar
- 6 fresh parsley sprigs, finely chopped
- 1 box of puff pastry sheets (2 sheets), defrosted
- 1 egg
You will also need:
- All-purpose flour
- Baking sheets
- Parchment paper
- A 4 inch round mold to cut the empanadas
Pre-heat oven to 350 degrees F (~177 C).
Warm oil in a large skillet. Add onion and garlic and sauté for one minute.
Add the four tilapia fillets, season with pepper to taste and cook 2-3 minutes per side.
Break up the cooked fish inside the skillet with the help of a couple of forks.
Incorporate potatoes, carrots, olives, capers, salt, peppers, paprika, parsley and vinegar with the fish.
Cook for 2-3 minutes more. Taste for salt. Turn heat off and set aside.
Place 1 puff pastry sheet on a lightly floured, clean surface (leave the other sheet in the fridge), and using a floured rolling pin, roll the puff pastry sheet to 12 x 12 inches.
Cut 9 circles with the round mold (you can also use a round lid or the rim of a glass). Put the excess pastry in a plastic bag and refrigerate.
Fill each empanada with a teaspoon of the delicious fish filling. Fold pastry over the filling, and, with your fingers, press the edges of the pastry until it is sealed. Finally, use a fork to crimp the edges. Make a small slit on the top of each empanada to allow vapor to escape and place empanadas on a parchment paper covered baking sheet.
Repeat the process for a total of 9.
Take the second puff pastry sheet from refrigerator and make another 9. Add the excess pastry to the excess pastry from the first sheet, knead for a few minutes, and roll the pastry again. You will get another 4-6 empanadas.
Whisk egg and brush each empanada. Bake for 20-22 minutes or until pastry is golden brown.
More to Try
This year I’m a proud Colorado Boxed Beef ambassador, and I’ll be creating delicious recipes with a variety of their products. Check these out:
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