Argentine Fish Empanadas Recipe

Serves/Makes: 10 - 12 empanadas


    Empanada Dough:
  • 3 cups all purpose flour
  • 1 egg, beaten
  • 1 cup of lard
  • 4 tablespoons of water
  • Empanada Filling:
  • 2 cups boiled striped bass (or any other white fish) fillets, checked for bones
  • 1 medium onion, chopped
  • 1/2 medium red pepper, cut into very thin strips
  • 1 large tomato, seeded and peeled in wedges
  • 3 tablespoons olive oil (cold pressed is preferred)
  • 1 tablespoon tomato extract
  • 3 tablespoons vegetable or fish broth (water can also be used)
  • Paprika and salt to taste
How to cook Argentine Fish Empanadas:
    Empanada Dough:
  • Mix the flour and lard together.
  • Mix the egg thoroughly with a fork (or a mixer).
  • Stir the egg in to the flour and lard mixture. Mix it in to a dough.
  • Begin to add the water slowly, one spoonful at a time. Continue until you have a soft dough.
  • Knead the dough until it is soft and elastic.
  • Let the dough sit for 25-35 minutes.
  • Empanada Filling:
  • Combine oil, chopped onion, red pepper and tomato.
  • Add tomato extract, paprika and salt to form a rather thick sauce. (if sauce comes out too thick, add more broth.)
  • Mix in fish with sauce. (Adjust for salt.)
  • Empanada Finishing:
  • Preheat oven to 375°F. Cut the rested dough into equal portions. Lightly flour a work surface and roll each portion out into 10 -12 equal portions a 6 to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.
  • Brush tops with an egg beaten with a little water if you like. Bake for 30-40 minutes until browned on top.
  • Serve the Argentine Fish Empanadas warm.
Argentine Fish Empanadas recipe


An empanada is a stuffed bread or pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing.

This recipe for Argentine Fish Empanadas serves/makes: 10 - 12 empanadas

The Argentine Fish Empanadas recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bass (more Bass recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: South American (more South American recipes)

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