Empanadillas

Name: Empanadillas
Yield: For 4 Persons
Cuisine: Spain
Ingredients: 1 tablespoon finely diced red bell pepper; 25g (1 oz/¼ cup) shelled cooked prawns or shrimp; 25g (1 oz/¼ cup) shelled cooked prawns or shrimp; 25g (1oz/¼ cup) cod fillet, finely diced; 200g (7 oz) puff pastry sunflower oil, for deep-frying; 1 tablespoon chopped shallot; 1 tablespoon double (heavy) cream; ½ teaspoon plain (all-purpose) flour; 1 teaspoon chopped coriander (cilantro) leaves; 1 teaspoon Irish whiskey; 1 teaspoon tomato passata (sieved tomatoes); 1 scallop, finely diced; ½ teaspoon plain (all-purpose) flour; a small pinch of saffron; a dash of Tabasco sauce; 1 teaspoon chopped coriander (cilantro) leaves; salt and pepper; salt and pepper

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

These are part of the Spanish tapas repertoire. The idea is that tiny amounts of well-flavoured fish and shellfish are mixed with sauce and spooned into puff pastry and deep-fried.

Ingredients

200g (7 oz) puff pastry sunflower oil, for deep-frying

Europe
Spain
Pastry
Starter
Pescatarian
Mediterranean

Method

Roll out the puff pastry as thinly as possible, then cut 12 circles about 7 cm (2¾in) in diameter.

To make the filling, fry the shallot and bell pepper in a small saucepan. Add the seafood, passata