Smoked Trout and Potato Empanada

Once you have made your first empanada you won’t stop making them, they are so easy. You can make up your own fillings, perhaps King Prawn, feta and garlic or scallop and leek. This recipe uses smoked Victorian trout and potato and they are truly delicious.

Makes 8 Empanadas

Ingredients

Dough

  • 225g "00" flour

  • 3/4 teaspoon salt

  • 25g lard (or olive oil)

  • 100ml water

  • 1/2 teaspoon vinegar

  • 1 egg yolk, plus an extra yolk whisked with 1 teaspoon water for brushing

Filling

  • 2 Desiree potatoes, peeled and cut into 1cm dice and boiled until tender, drained and kept warm

  • 100g hot smoked trout, skin and bone removed, flesh shredded

  • 1 teaspoon ground cumin

  • 1 ½  teaspoons sweet paprika

  • 1 tablespoon chopped, pickled jalapenos

  • Juice ½ lemon

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons finely chopped parsle

  • Salt and pepper to season

 

Egg Wash

  • 1 egg yolk

  • 1 tablespoon milk

  • Smoked paprika to decorate

Dough

Combine the flour and salt in a large bowl. Add the lard and rub with your fingertips until it is evenly incorporated.

Mix the water, vinegar and egg yolk in a cup. Add it to the flour mixture and stir with a fork until it comes together. Bring the mixture together with your hands to form a rough dough. Turn it out onto a lightly floured work surface and knead briefly until it forms a smooth dough. Roll into a ball, cover with plastic wrap. Rest in the fridge for 30 minutes.

 

Filling

Combine all the filling ingredients in a large bowl. Season with salt and pepper

Make the Empanadas:

Preheat the oven to 200°C (fan-forced). Line a baking tray with baking paper. Set aside.

Make the egg wash by mixing the egg and milk in a bowl.

Divide the dough into eight even portions. Roll each portion into a ball and, on a light floured work surface, use a rolling pin to roll each ball out into a 12cm or so diameter circle.

Put a spoonful of filling into the centre of each circle of dough. Brush the edge of one side of the pastry. Fold the dough over the filling to create a semi-circle, press the edges together firmly.

Lay the empanadas onto the prepared baking tray and brush with the egg wash.

Cut some thin strips of baking paper and lay over the empanadas and sprinkle the smoked paprika over to create stripes.

Bake for 15 - 20 minutes, until the pastry is golden. Serve hot.

Freshwater FishSeafood Industry VictoriaTrout, Smoked Trout