Wednesday, July 27, 2011

Empanada de pescado (again)

Erika suggested I try making a You Tube video, so I decided, what the heck. I had some leftover striped bass from the other day, so decided to make an empanada. I posted a recipe awhile back here.

This version is a little different:

1 tablespoon olive oil

1/2 large onion, diced

1 bell pepper, diced

1 8 oz. can of tomato sauce



1 cup or so of cooked striped bass

red pepper flakes (optional)

1 hardboiled egg, diced

2 tbsp. pine nuts

1 1/2 pounds pizza dough

Preheat oven to 475 degrees.

Saute the onion and bell pepper in the olive oil until the onion is transclucent. Add the tomato sauce and simmer uncovered for a few minutes, then add salt to taste and a dash of sugar to bring out the tartness of the sauce.

Stir in the fish, crushing slightly with the spoon so it is well integrated into the sauce. Add a dash of red pepper flakes, if desired.

Remove from heat and add the hardboiled egg and pine nuts.

Divide pizza dough in half and roll out half into a 12-inch circle. Place a sheet of parchment paper on a pizza stone and lay dough circle on it. Spread the fish mixture evenly over it. Roll out and lay the other sheet of puff dough over the top and crimp the edges. Paint dough with olive oil and place in oven.

Bake for 15-20 until golden brown. Cool on wire rack, and serve.

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