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Empanada 83 5 s

Smoked Snoek Empanadas

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Ingredients
  

  • For the Dough
  • 450 g flour
  • 1 ½ teaspoons salt
  • 50 g lard
  • 200 ml water
  • 1 teaspoon vinegar
  • 2 egg yolks
  • For the Filling
  • 2 potatoes peeled and cut into 1cm dice and boiled until tender, drained and kept warm
  • 1 onion diced
  • 1 clove garlic mashed
  • 200 g smoked snoek flaked and all bones removed
  • 1 1/2 teaspoons smoked paprika
  • 2 tablespoons chopped pickled jalapeno peppers optional
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons finely chopped parsley
  • sea salt flakes
  • black pepper
  • Other Ingredients
  • 50 ml apricot jam
  • 1 beaten egg
  • smoked paprika

Instructions
 

  • Make the Dough
  • Combine the flour and salt in a large bowl.
  • Add the lard and rub into the flour with your fingertips until it is evenly incorporated.
  • Mix the water, vinegar and egg yolks in a cup.
  • Add the mixture to the flour mixture and stir with a fork until it comes together.
  • Bring the mixture together with your hands and turn it out onto a lightly floured work surface.
  • Knead for a few minutes until it a smooth dough.
  • Roll into a ball, cover with cling wrap and leave to rest in the fridge for 30 minutes.
  • Make the Filling
  • Fry the onion and garlic over a low heat until soft and slightly caramelised.
  • Add to all the other filling ingredients in a large bowl and gently mix until combined.
  • To make the Empanadas
  • Preheat the oven to 200 degrees C. Line a baking tray with baking paper. Set aside.
  • Divide the dough into 16 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.
  • Soften the apricot jam (pop in the microwave for 20 seconds if needed) and spoon about ½ teaspoon of the jam in the middle of the disk of each dough.
  • Top with a spoonful of filling.
  • Brush the edges with beaten egg and fold the dough over the filling to create a semi-circle.
  • Press the edges together firmly and cut off any excess dough with a cookie cutter or pizza wheel.
  • Lay the empanadas onto the prepared baking tray and brush with the rest of the beaten egg and sprinkle with some more smoked paprika.
  • Bake for 20 - 25 minutes, until the pastry is golden and cooked.
  • Serve immediately
  • Adapted from Jennifer Rodda