Ingredients with Measurements:
- 1 pound codfish, cooked and shredded
- 1 cup shredded cheese (cheddar, mozzarella, or your preferred cheese)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold or cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large bowl, mix the flour and salt. Add the chilled butter and mix with your hands until the mixture resembles coarse crumbs.
2. Add the cold water and knead the dough until it comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. In another bowl, mix the shredded codfish and cheese.
5. On a floured surface, roll out the dough to 1/8 inch thickness. Use an empanada mold or cookie cutter to cut out circles.
6. Place a spoonful of the codfish and cheese mixture in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together to seal.
7. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
8. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 250
Fat: 13g
Carbohydrates: 23g
Protein: 11g
Sodium: 250mg
Substitutions for ingredients:
- You can use any type of cooked and shredded fish instead of codfish.
- Any type of cheese can be used, depending on your preference.
Variations:
- Add diced onions, bell peppers, or tomatoes to the codfish and cheese mixture for added flavor.
- Use a different type of dough, such as puff pastry or cornmeal dough.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to achieve a flaky crust.
- Don't overfill the empanadas to prevent them from bursting open while baking.
- Brushing the empanadas with beaten egg before baking gives them a shiny and golden brown crust.
Storage instructions:
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the empanadas on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the empanadas on a platter and garnish with chopped parsley or cilantro.
- Serve with a side of salsa or guacamole.
Garnishes:
- Chopped parsley or cilantro
- Sliced jalapeños
- Lime wedges
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Rice and beans
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas burst open while baking, make sure they are not overfilled and that the edges are sealed properly.
Food safety advice:
- Make sure the fish is cooked thoroughly before shredding it.
- Store leftover empanadas in the refrigerator and consume within 3 days.
Food history:
- Empanadas originated in Spain and are now popular in many Latin American countries.
Flavor profiles:
- The empanadas have a flaky crust and a savory filling of codfish and cheese.
Serving suggestions:
- Serve the empanadas as an appetizer or a main dish.
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