Smoked Trout Empanadas
Ingredients
Scale
- 400 smoked trout or cooked fish of choice
- 1 tbsp lemon juice
- 1 red onion, finely chopped
- 100g cream cheese, chopped into a small cubes
- 1 canned chipotle chilli and approx 1 tbsp of the adobo sauce it came in
- 1 tbsp dill
- 1 tbsp parsley
- 2 sheets ready rolled puff pastry
- 1 egg, beaten
- poppy seeds and chilli flakes to garnish (optional)
Instructions
- If using a smoked trout, remove the skin and flake the flesh from the bones. Place this in a bowl with the cream cheese, red onion, lemon juice, chilli, dill and parsley. Mix lightly to combine.
- Preheat your oven to 200C and line a baking tray with baking paper.
- Cut four circles out of each of your pastry sheets, using your empanada maker or tracing around a small plate or cup.
- Place 1 tbsp of the trout mixture in the middle of each circle then fold the pastry over to seal in the filling.
- Crimp the edges to seal.
- Place on the baking tray and brush with the beaten egg.
- Sprinkle with the poppy seeds and chilli flakes if using.
- Cook for 15 minutes or until puffed up and golden.