SALMON & POTATO EMPANADAS
COOKBOOK: Mag Recipe
Empanadas are great! Make these little beauties for a picnic, a lunch or dinner, or when entertaining a group and you’re thinking about finger food! Delicious and quite easy to make. These empanadas will most certainly not disappoint.
2 large potatoes, peeled and cut into 1-2cm cubed
2 eggs, and an extra egg beaten
210g can red salmon, remove spine and flaked
1 cup grated mozzarella cheese
1/2 cup pitted green olives, chopped roughly
2 sheet puff pastry
Pre heat oven to 180C
Line an oven tray with greaseproof paper.
Place potato and whole egg in a saucepan, cover with water and bring to boil. Boil for approx 8mins or until potatoes are just cooked through. Drain and rinse under cold water. Remove the egg carefully and peel. Roughly chop the eggs and set aside.
In a large bowl, combine potatoes, salmon, olives, chopped egg and cheese. Combine well.
Cut pastry sheet into 4. Spoon salmon evenly in centre on each piece. Fold in half diagonally. Press edges with a fork to seal. Cut off any excess edging.
Place on tray and brush with beaten egg. Bake in oven for 15-20mins or until puffy and golden.
HINT: These empanadas freeze well before baking. Store in an airtight container, separated by sheets of greaseproof paper. When baking from frozen, add another 10-12mins to the cooking time.