Hake Empanadas
Empanadas de Pescada
Empanadas de Pescada
INGREDIENTS
- 3 Brasmar Hake Medallions
- Shortcrust Pastry
- 1 bunch of Coriander
- Parsley
- 1 Red Chili
- 1 Red Onion
- 1 Lemon to zest
- Flour
- Butter
- 1 Egg
- 1 Clove of Garlic
- Olive Oil
PREPARATION
Cook the hake with salt and a dash of olive oil in plenty of water.
Finely chop the red onion, chili pepper and coriander.
With the water used to cook the hake, make a roux (a type of béchamel sauce) using equal amounts of butter and flour. Season to taste.
Mix the cooked hake with the red onion, chili pepper and coriander.
Add lemon zest and finally add a little roux to bind everything together and make it creamy.
Form the empanadas with the shortcrust pastry and fill them with the mixture prepared previously.
Brush with egg and bake at 180º for 10-15 minutes, until golden.
For the Chimichurri Sauce (to accompany the empanadas): Chop the cilantro and parsley and add grated garlic, grated lemon, lemon juice, oregano, olive oil and seasoning to taste.
PREPARATION
Cook the hake with salt and a dash of olive oil in plenty of water.
Finely chop the red onion, chili pepper and coriander.
With the water used to cook the hake, make a roux (a type of béchamel sauce) using equal amounts of butter and flour. Season to taste.
Mix the cooked hake with the red onion, chili pepper and coriander.
Add lemon zest and finally add a little roux to bind everything together and make it creamy.
Form the empanadas with the shortcrust pastry and fill them with the mixture prepared previously.
Brush with egg and bake at 180º for 10-15 minutes, until golden.
For the Chimichurri Sauce (to accompany the empanadas): Chop the cilantro and parsley and add grated garlic, grated lemon, lemon juice, oregano, olive oil and seasoning to taste.
