Easter

River fish empanada

by:
September 27, 2024
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Photo by MarieRose
  • Prep time 1 hour
  • Cook time 20 minutes
  • Serves 4
Author Notes

It is an empanada similar to the traditional one, but with the difference that the filling has river fish meat, typical of the area such as armadillo, surubí, patí, catfish or boga.
They can be cooked in the oven or fried, but they are generally consumed fried.
by Lucio Marini. —MarieRose

What You'll Need
Ingredients
  • Mass
  • 100 grams flour
  • 100 grams beef fat.
  • warm water
  • 15 grams salt
  • Stuffed
  • 500 grams boneless armed fillet.
  • 2 onions
  • 1 red pepper
  • 1 green onion
  • 1 stick of celery
  • 2 hard-boiled eggs
  • 100 grams olives
  • 100 grams pategras cheese
  • paproka
  • oil
Directions
  1. Mass Mix the beef fat with the salt and warm water, then add it to the flour and form a bun. Let the dough rest for 30 minutes and divide into 12 balls and roll out into circles.
  2. Stuffed In a hot pan with sunflower oil, sauté the onions, pepper and celery. Add the fish. Season and let cook for a few minutes. Add paprika, lemon zest and juice, olives, chopped egg and grated cheese.
  3. Assembly and cooking Fill the homemade discs with the prepared filling, close and fry in plenty of hot oil. When the empanadas are golden brown, remove from the container and drain. Serve the empandas with lemon and a sauce with fresh grated tomato, minced garlic, salt, pepper, paprika and oil. These empandas are a one-way trip, once you try them. You can also choose to cook in the oven, but fried they are tastier.

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