2small red potatoespeeled, cooked and chopped into small cubes
2carrotspeeled, cooked and chopped into small cubes
¾teaspooncrushed red pepper flakes
1tablespoonwhite wine vinegar
6fresh parsley sprigsfinely chopped
1box of puff pastry sheets2 sheets, defrosted
You will also need:
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.