Spiced Mackerel Empanadas
Serves 10 Preparation & Cooking Time: 25 Minutes
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 yolk
Pinch of salt
Pinch of sugar
Freshly ground black pepper
Preheat the oven to Gas mark 6, 200ºC, 400ºF.
In a bowl, combine the mackerel fillets with the spring onions, borlotti
beans, lime juice and zest, and curry paste. Season with black pepper.
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.
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.
Place the empanadas on a baking tray and brush with the glaze.
Bake in the oven for 15-20 minutes until golden brown.
Serve warm with watercress accompanied by mango or lime chutney.
Recipes Courtesy of Canned Food UK: www.cannedfood.co.uk