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🥧 Galician Fish Empanada (Apple-Vinegar Style)

550 kcal · 55 min · 4 servings

Ingredients

• 2 Stück Puff pastry sheets
• 400 g Haddock fillets (or Cod)
• 100 g Green olives (pitted)
• 2 EL Tomato paste
• 2 EL Mild apple cider vinegar
• 1 TL White sugar
• 2 Stück Garlic cloves
• 1 TL Sweet paprika powder
• 20 g Butter
• 1/2 TL Salt
• 1/4 TL Black pepper
• 1 Stück Egg yolk
• 1 EL Milk

Instructions

1. 1. Preheat the oven to 180 degrees Celsius (conventional heat).
2. 2. Rinse the fish fillets and cut them into large, rough chunks.
3. 3. Peel and finely crush the garlic cloves.
4. 4. Melt the butter in a large frying pan over medium heat.
5. 5. Sauté the garlic for 1 minute until fragrant.
6. 6. Stir in the tomato paste and paprika powder and cook for 1 minute.
7. 7. Deglaze the tomato paste with 100 ml of water.
8. 8. Add the apple cider vinegar and sugar and reduce the sauce for 5 minutes.
9. 9. Remove the pan from the heat and stir in the olives and fish chunks.
10. 10. Season the filling with salt and pepper.
11. 11. Place parchment paper on a baking sheet.
12. 12. Unfold one puff pastry sheet onto the parchment paper.
13. 13. Spread the fish filling over half of the puff pastry, leaving a 2 cm border.
14. 14. Fold the other half of the puff pastry over the filling.
15. 15. Press the edges firmly together with a fork to seal.
16. 16. Cut small holes in the top to allow steam to escape.
17. 17. Brush the edges with the mixed egg yolk and milk.
18. 18. Lightly brush the top surface with the egg-milk mixture as well.
19. 19. Bake the empanada for 25 to 30 minutes in the oven until golden brown.
20. 20. Remove the empanada from the oven and let it cool for 10 minutes.
21. 21. Cut the empanada into pieces and serve.

Nutrition per serving

• kcal: 550
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 38 g