Empanadas de tilapia
Print Recipe
5 from 2 votes

Tilapia Empanadas

Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Fish & Seafood, Snacks & Appetizers
Cuisine: Mexican
Servings: 24 small empanadas
Author: Silvia

Ingredients

  • 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

Instructions

  • 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.

Notes

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