Hake and Shrimp Empanadas
Check out an excellent recipe for a picnic for summer days!
Ingredients
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2 tablespoons of sunflower oil
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1 medium onion chopped
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2 crushed garlic cloves
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1/2 kg of small, clean shrimp
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200gr cubed hake
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3 skinless and seeded jalapeño peppers, chopped
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1 teaspoon allspice powder
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1 teaspoon of dried oregano
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1 can of peeled tomato, chopped into small pieces
Preparation Method
- Heat the oil in a pan and sauté the onion and garlic, stirring constantly.
- Add the shrimp and fish and cook, stirring occasionally, until the fish is tender.
- Remove the shrimp and fish from the pan and set aside.
- In the same pan, place the peppers, oregano, tomato and capers.
- Cook over low heat and with the pan uncovered until the sauce has reduced to approximately 1 teacup.
- Remove from heat and stir in fish and shrimp.
- Adjust the salt and set aside.
- Assembly: open the dough on a floured surface and distribute the filling and close the dough, in the shape of a half moon, pinching the edges with the tips of a fork.
- Arrange the empanadas on a greased and floured baking sheet and brush with the remaining beaten egg.
- With a knife, make two cuts in the center of the empanadas to let the air out.
- Cook in a preheated medium oven for 30 minutes, or until golden.
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