Smoked snoek empanadas

Recipe from: 10 November 2014
seafood, recipe

Ingredients 23
Servings 16
Time 00:20

Ingredients

  • FOR THE DOUGH:
  • 450
    g
    flour
  • 1.5
    tsp
    salt
  • 50
    g
    lard
  • 200
    ml
    water
  • 1
    tsp
    vinegar
  • 2
    egg yolks
  • FOR THE FILLING:
  • 2
    potatoes,peeled and cut into 1cm dice and boiled until tender, drained and kept warm
  • 1
    onion, diced
  • 1
    clove garlic, mashed
  • 200
    g
    smoked snoek, flaked and all bones removed
  • 1.5
    tsp
    smoked paprika
  • 2
    Tbs
    chopped pickled jalapeno peppers (optional)
  • juice of 1 lemon
  • 2
    Tbs
    extra virgin olive oil
  • 4
    Tbs
    finely chopped parsley
  • sea salt flakes
  • black pepper
  • OTHER INGREDIENTS:
  • 50
    ml
    apricot jam
  • 1
    beaten egg
  • smoked paprika
 

Method

00:25
 

To make the dough

Combine the flour and salt in a large bowl.
Add the lard and rub into the flour with your fingertips until it is evenly incorporated.
Mix the water, vinegar and egg yolks in a cup.
Add the mixture to the flour mixture and stir with a fork until it comes together.
Bring the mixture together with your hands and turn it out onto a lightly floured work surface.
Knead for a few minutes until it a smooth dough.
Roll into a ball, cover with cling wrap and leave to rest in the fridge for 30 minutes.

To make the filling

Fry the onion and garlic over a low heat until soft and slightly caramelised.
Add to all the other filling ingredients in a large bowl and gently mix until combined.

To make the empanadas

Preheat the oven to 200°C.

Line a baking tray with baking paper. Set aside.
Divide the dough into 16 even portions.
Roll each portion into a ball and on a light floured work surface, use a rolling pin to roll each ball out into a 12cm or so diameter circle.
Soften the apricot jam (pop in the microwave for 20 seconds if needed) and spoon about ½ teaspoon of the jam in the middle of the disk of each dough.
Top with a spoonful of filling.
Brush the edges with beaten egg and fold the dough over the filling to create a semi-circle.
Press the edges together firmly and cut off any excess dough with a cookie cutter or pizza wheel.
Lay the empanadas onto the prepared baking tray and brush with the rest of the beaten egg and sprinkle with some more smoked paprika.
Bake for 20 – 25 minutes, until the pastry is golden and cooked.
Serve immediately

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

 

Read more on: lucky star
 

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