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I love these empanadas. Fresh or frozen, they’re always unique, consistent and crowd-pleasing. Use this recipe as a flexible ratio you can tweak to suit your style.
Ingredients | Makes 12 Empanadas
Pastry
- 36 tbsp. (500 g) butter
- 25 cups all-purpose flour
- 3 tbsp. baking powder
- 3 tbsp. salt
- 5 cups water
Filling
- 3.25 lb. skinless, boneless minced swordfish
- 2 red bell peppers, finely diced (seeds and core removed)
- 2 brown onions, peeled and finely diced
- 5½ oz dried currants
- 4 cups fish stock
- 2 tsp. dried oregano
- 1 oz sweet paprika
- ⅛ oz ground cumin
- 6 tbsp. grapeseed oil
- Chili flakes, to taste
- Salt, to taste
Method
- To make the pastry, melt the butter over low heat and let it cool to about 100°F. Combine the dry ingredients, form a well, and add the water and butter. Mix, then knead for about 5 minutes until smooth and elastic. Refrigerate overnight, or at least 4 to 5 hours, to rest.
- For the filling, heat 2 tablespoons of oil in a cast-iron skillet over high heat. Add one-third of the minced swordfish, breaking it apart and cooking quickly so it sears rather than steams. Transfer to a colander. Repeat in two more batches with additional oil. Set aside.
- Wipe the pan and return to medium heat. Add remaining oil and cook bell peppers and onions until softened, about 15 minutes. Add remaining ingredients except chili flakes and salt. Bring to a boil, then simmer until reduced by half. Return swordfish, remove from heat, and season to taste. Cool completely.
- Roll pastry to ¼ inch thick and cut into rounds. Add filling, moisten edges, fold and seal, crimping tightly. Freeze until ready. Fry from frozen at 365°F until golden. Serve with garlic yogurt, fresh lemon, and a light beer or white wine.
