Spanish Salmon Empanadas Recipes

SALMON EMPANADAS

Steps:

• In a medium-sized, deep bowl, combine all the ingredients, minus the empanada dough and flour. Mix with a wooden spoon.
• Sprinkle a clean, flat surface with flour, and lay out the dough discs. Put 1 tablespoon of the empanada filling in the center of each disc, fold and seal with a fork.
• Fill a medium-sized frying pan with oil. Once hot, fry the empanadas in batches, for approximately 5 minutes or until golden brown. Remove from the pan and transfer to a paper towel lined plate to absorb excess oil.
• Serve, and enjoy!

SPANISH SALMON EMPANADAS

Steps:

• Make the Spanish salmon dish that will be used to stuff the empanadas. Add olive oil to a pan and sauté the garlic, the onions and the salmon.
• Add the rest of the ingredients and season with Knorr® Tomato Bouillon with Chicken Flavor to add that authentic latino flavor.
• Cook the salmon until potatoes are tender and let it get cold before preparing the empanadas.
• Extend the pie crust and cut circles. Stuff each with the Spanish salmon dish, seal with egg wash and bake at 450 degrees Fahrenheit until golden brown.
• Serve the empanadas hot and pair with your favorite salad or the flavorful Knorr® Black Bean Salad

SPANISH-STYLE EMPANADAS

Steps:

• In a large bowl, sift together the flour and salt. Add the butter and, using your hands, work it into the dough until the flour mixture resembles coarse cornmeal. Make a well in the center and add the water, egg, and vinegar. Mix well to make a smooth dough.
• Place the dough on a lightly floured work surface and knead it for just a few minutes to form a flat rectangle. Wrap it in plastic and refrigerate for at least 1 hour and up to overnight.
• Meanwhile, make the filling: In a large skillet, heat the oil over low heat. Add the onion and cook for 10 minutes, stirring every now and then. Add the linguiça and cook for 4 minutes, stirring. Add the oregano, and salt and pepper to taste. Add the bell peppers and potato, stir well, cover, and cook for 10 to 12 minutes, stirring every few minutes, or until the potato is almost tender. Add a generous splash of hot pepper sauce. Remove from the heat and let cool. The filling can be made a day ahead of time; cover and refrigerate until ready to use.
• Cut the dough in half and then cut each half into 6 equal pieces. You should have 12 pieces. Working on a lightly floured surface, roll out one of the pieces into a 5- to 6-inch circle. Place 2 heaping tablespoons of the filling into the center of the circle. Fold the dough in half to enclose the filling and press the edges together to seal. You may need to dab the edges with a touch of water before folding to help them adhere. Place the empanada on a baking sheet. Use a fork to make decorative tine prints into the sealed edges. Repeat with the remaining dough and filling, placing 6 empanadas on a baking sheet.
• Preheat the oven to 400 degrees F.
• In a small bowl, whisk the egg with the water, oregano, and salt and pepper to taste.
• Using a pastry brush or the back of a spoon, lightly brush the top of each empanada with the glaze.
• Place the baking sheets on 2 shelves and bake for 10 minutes. Reverse the baking sheets so the empanadas cook evenly and bake for another 10 minutes, or until the tops of the pastries are a pale golden brown.
• Let cool for a few minutes and serve hot or at room temperature.

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.