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Spiced Mackerel Empanadas
Makes Portions
Easy
Total time:
Serve warm with watercress accompanied by mango or lime chutney.
Skip to ingredients
- 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
Method
step 1
Preheat the oven to Gas mark 6, 200ºC, 400ºF.step 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.step 3
On a lightly floured surface, roll out the pastry to ½cm thick. Using a 15cm (6â) saucer cut out ten rounds. Whisk together the egg, egg yolk, salt and sugar for the glaze and set to one side.step 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.step 5
Place the empanadas on a baking tray and brush with the glaze.step 6
Bake in the oven for 15-20 minutes until golden brown. Serve warm.
