Swordfish Empanadas

Ingredients

• 500g (1.1 lb) swordfish fillets, diced 500g (1.1 lb) swordfish fillets, diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 package (400g) store-bought puff pastry, thawed 1 package (400g) store-bought puff pastry, thawed
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 15g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the diced swordfish to the skillet and cook until it turns opaque, about 5 minutes.
4. 4.
   Stir in the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Cook for an additional 2 minutes.
5. 5.
   Add the tomato paste and chopped parsley to the skillet, stirring well to combine. Cook for another 2 minutes, then remove from heat and let the filling cool.
6. 6.
   Roll out the puff pastry on a lightly floured surface to a thickness of about 1/4 inch.
7. 7.
   Using a round cookie cutter or a glass, cut out circles from the puff pastry.
8. 8.
   Place a spoonful of the swordfish filling in the center of each pastry circle.
9. 9.
   Fold the pastry over the filling to create a half-moon shape. Press the edges together firmly to seal the empanadas.
10. 10.
    Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg.
11. 11.
    Bake in the preheated oven for 15-20 minutes, or until the empanadas are golden brown and crispy.
12. 12.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Swordfish — Ensure the swordfish fillets are fresh and firm. Remove any skin and bones before dicing.
• Puff pastry — Thaw the puff pastry according to the package instructions to ensure it rolls out easily and bakes evenly.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice to the swordfish filling before sealing the empanadas.
• Serve the empanadas with a side of marinara sauce or a tangy lemon aioli for dipping.
• If you prefer a spicier kick, increase the amount of red pepper flakes in the filling.
• Experiment with different herbs and spices to customize the flavor profile of the empanadas.
• Make a larger batch of empanadas and freeze the extras for a quick and delicious meal later on.

Serving advice

Serve the Swordfish Empanadas as a main course accompanied by a fresh green salad or roasted vegetables. They can also be served as appetizers or party snacks.

Presentation advice

Arrange the empanadas on a platter, garnished with fresh parsley or lemon wedges for an attractive presentation. Serve them warm to highlight their crispy golden exterior.