- In a large skillet, begin your fish empanada filling by heating the olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Cook for 3-4 minutes, or until the vegetables are softened.
- Add the diced white fish to the skillet and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork.
- Stir in the ground cumin, smoked paprika, salt, black pepper, chopped cilantro or parsley, and lime juice. Remove from heat and let the filling mixture cool to room temperature.
- In a large mixing bowl, whisk together the flour and salt for the empanada dough. Cut in the cold butter cubes using a pastry cutter or a fork until the mixture resembles coarse crumbs.
- Gradually add the ice water, starting with 1/4 cup and adding more as needed, until the dough comes together and can be formed into a ball. Be careful not to overmix.
- Turn the dough out onto a floured surface and knead lightly for a minute until smooth. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the chilled empanada dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles, about 4-5 inches in diameter.
- Place a spoonful of the cooled fish filling in the center of each dough circle. Fold the dough over to create a half-moon shape, and then use a fork to crimp the edges to seal the fish empanadas.
- Transfer the filled fish empanadas to the prepared baking sheet. Brush the empanadas with beaten egg for an egg wash, which will give them a golden brown finish.
- Bake the fish empanadas in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
- Remove the white fish empanadas from the oven and let them cool for a few minutes before serving.
- Serve the white fish empanadas hot, with salsa verde.
- Pair with a chilled glass of L’Essor and enjoy!
Spring Release 2023
•
2022 L'Essor
88% Grenache, 12% Cabernet Sauvignon
White Fish Empanadas
Recipe courtesy of Chef Justin Kingsley Hall
Ingredients
For the Fish Empanada Filling:
1 lb white fish fillets (such as cod, halibut, or tilapia), diced into small pieces
1 small onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro or parsley
Juice of 1 lime
For the Empanada Dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1/4 - 1/2 cup ice water
For the Assembly:
1 egg, beaten (for egg wash)
Additional flour for dusting
Cooking spray or oil for brushing
WHITE FISH EMPANADAS WINE PAIRING
White fish empanadas are a culinary delight originating from Latin America. These savory pastries feature a delicate filling of flaky white fish, often seasoned with aromatic herbs and spices, encased in a golden, crispy dough. This recipe by Chef Justin Kingsley Hall's gives you a step by step guide to make drool-worthy white fish empanadas at home.
To take this recipe to new heights, pair it with a glass of wine! The perfect White Fish Empanadas wine pairing is BENOM's L'Essor, a rosé from Paso Robles. This unique blend of Grenache and Cabernet Sauvignon is reminiscent of a Provence-style rosé. It has a dry yet refreshing palate with hints of citrus and minerality, acting as the perfect foil to the richness of the empanadas' dough, while simultaneously enhancing the delicate flavors of the white fish filling.
Grab a bottle of L'Essor and try this decadent recipe at home to elevate your dining experience. Whether you're hosting an intimate dinner party or enjoying a quiet evening in, this White Fish Empanadas wine pairing will delight you. Uncork a bottle of L'Essor and enjoy!
Method
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