Delicious small bite of pastry filled with salmon. Perfect bite for at a birthday party, during New Year’s or as part of a salmon starter for your Christmas menu. You will find the recipe back in my upcoming Christmas proposals but I think it deserves a special places on the blog as well.
Ingredients for 8 empanadas.:
- 4 slices of puff pastry
- 100 gr smoked salmon
- ½ red onion
- 1 lemon
- ¼ red chili pepper
- fresh parsley
- yolk of 1 egg
- pepper
How to prepare it:
Pre-heat your oven at 180 degrees.
De-freeze the puff pastry, put the slices on you (cleaned) counter top with the dry side on the bottom. Remove the foil from the other side.
Cut the salmon into thin pieces. Chop the parsley, the red chili pepper and the red onion into very small pieces as well. Grate the skin of the lemon. Put a baking pan on the stove. Add a bit of oil. Once the oil is hot put the onions in the pan. Let them fry for 2 minutes, add the salmon, the lemon zest and the parsley. Bake all for about 5 min. Add a bit of pepper if you prefer. Stir well and take the pan of the stove.
Knead the puff pastry to one and clean your counter top and dry it so you can roll out the dough. Cover your counter top with some flour and roll out the dough till it is thin enough to form empanadillas. Use a mug or a small bowl to create rounds for the empanadillas. Cut them out neatly.
Put two teaspoons of the salmon mixture on the pastry. Make sure you put the filling on the below half. We’ll fold the pastry by taking getting both edges on each other.
Close the pastry and use a fork to push the edges inside each other. This will also give the pastry a nice creative look.
Split the yolk from the egg white and use the yolk to grease the top of the empanadillas.
Bake the empanadillas in the oven for 12 minutes.
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