Spiced Mackerel Empanadas
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Spiced Mackerel Empanadas

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Serves 1 - 10 Portions

Serve warm with watercress accompanied by mango or lime chutney.

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  • 675g (1½ lb) short crust pastry
  • 2 x 125g cans of mackerel fillets in brine, drained & flaked
  • ½ bunch spring onions, washed & finely chopped
  • 420g can borlotti beans, drained and rinsed
  • Grated zest & juice of one lime
  • 1 tablespoon madras curry paste
  • 1 egg
  • 1 egg yolk
  • Pinch of salt
  • Pinch of sugar
  • Freshly ground black pepper


    1. Preheat the oven to Gas mark 6, 200ºC, 400ºF.
    2. In a bowl, combine the mackerel fillets with the spring onions, borlotti beans, lime juice and zest, and curry paste. Season with black pepper.
    3. On a lightly floured surface, roll out the pastry to ½cm thick. Using a 15cm (6”) saucer cut out ten rounds. Whisk together the egg, egg yolk, salt and sugar for the glaze and set to one side.
    4. To make each empanada, place a dessertspoon of the fish mixture on one half of each pastry round. Dampen the edges of the pastry with water and fold over to form a turnover, sealing the edges together. Gently bend each filled pastry to form a crescent shape.
    5. Place the empanadas on a baking tray and brush with the glaze.
    6. Bake in the oven for 15-20 minutes until golden brown. Serve warm.

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