Tilapia Empanadas Food

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TILAPIA EMPANADAS



Tilapia Empanadas image

Provided by Silvia

Categories     Fish & Seafood     Snacks & Appetizers

Time 1h15m

Number Of Ingredients 21

3 tablespoons olive oil
½ cup white or yellow onion (finely chopped)
2 big garlic cloves (finely chopped)
4 Diamond Reef® Tilapia fish fillets (defrosted)
Pepper to taste
2 small red potatoes (peeled, cooked and chopped into small cubes)
2 carrots (peeled, cooked and chopped into small cubes)
6 black olives (chopped)
6 green olives (chopped)
4 teaspoons capers
¾ teaspoon salt
¾ teaspoon crushed red pepper flakes
¼ teaspoon paprika
1 tablespoon white wine vinegar
6 fresh parsley sprigs (finely chopped)
1 box of puff pastry sheets (2 sheets, defrosted)
1 egg
All-purpose flour
Baking sheets
Parchment paper
A 4-inch round mold to cut the empanadas

Steps:

  • Pre-heat oven to 350 degrees F (~177 C).
  • Warm oil in a large skillet. Add onion and garlic and sauté for one minute.
  • Add the four tilapia fillets, season with pepper to taste and cook 2-3 minutes per side.
  • Break up the cooked fish inside the skillet with the help of a couple of forks.
  • Incorporate potatoes, carrots, olives, capers, salt, peppers, paprika, parsley and vinegar with the fish.
  • Cook for 2-3 minutes more. Taste for salt. Turn heat off and set aside.
  • Place 1 puff pastry sheet on a lightly floured, clean surface (leave the other sheet in the fridge), and using a floured rolling pin, roll the puff pastry sheet to 12 x 12 inches.
  • Cut 9 circles with the round mold (you can also use a round lid or the rim of a glass). Put the excess pastry in a plastic bag and refrigerate.
  • Fill each empanada with a teaspoon of the delicious fish filling. Fold pastry over the filling, and, with your fingers, press the edges of the pastry until it is sealed. Finally, use a fork to crimp the edges. Make a small slit on the top of each empanada to allow vapor to escape and place empanadas on a parchment paper covered baking sheet.
  • Repeat the process for a total of 9.
  • Take the second puff pastry sheet from refrigerator and make another 9. Add the excess pastry to the excess pastry from the first sheet, knead for a few minutes, and roll the pastry again. You will get another 4-6 empanadas.
  • Whisk egg and brush each empanada. Bake for 20-22 minutes or until pastry is golden brown.

THALIA'S FIESTA EMPANADAS (PATELITOS)



Thalia's Fiesta Empanadas (Patelitos) image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 10 large or 15 small empanadas (patelitos)

Number Of Ingredients 14

1 1/2 pounds ground turkey
1/2 tablespoons adobo seasoning, or more to taste
Salt and freshly ground black pepper
Extra-virgin olive oil, for sauteing
1/3 cup finely diced onion
1 tablespoon freshly minced garlic, or more to taste
1/4 cup peeled finely diced waxy red potato
2 tablespoons finely diced sweet red pepper
3/4 cup sofrito liquid stock base
3/4 cup tomato paste
2 tablespoons freshly chopped cilantro leaves
4 pineapple ring slices, well drained, and finely chopped
48 ounces canola oil, for frying
10 large or 15 small round empanada shells (found in your grocer's freezer or purchased at a bakery)

Steps:

  • Fiesta Filling:
  • Sprinkle the turkey with adobo, salt, and pepper. Mix together with hands.
  • In a large skillet over a low flame, heat 1 tablespoon of olive oil. Add the onion, garlic, potato, and red pepper and saute. Add the meat, sofrito, and tomato paste. Break up the meat thoroughly with a wooden spoon or spatula. Cook until the mixture is fully cooked, about 30 minutes, then stir in the cilantro.
  • Drain excess liquid and transfer the mixture to a mixing bowl. Add the pineapple and mix well with a wooden spoon.
  • Frying Fiesta Empanadas:
  • In a large skillet heat the canola oil over medium heat.
  • If using small empanada shells put 2 heaping tablespoons (3 tablespoons for the larger shells) of the mixture into the center. Fold the dough over and seal it using a fork to crimp the edges. Repeat this process for all of the empanadas and set them aside without letting them touch each another.
  • The oil will sizzle when you test it by dipping a corner of a completed empanada in it.
  • Working in batches, fry the empanadas for approximately 3 minutes on each side. Don't crowd the pan. Make sure your empanadas are not touching each other while frying. When golden brown on both sides transfer them to paper towels to drain. Arrange them on a serving platter, let cool slightly and serve.

SEAFOOD EMPANADITAS



Seafood Empanaditas image

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.

Provided by Ruth Van Waerebeek

Categories     Clam     Mussel     Scallop     Shrimp     Deep-Fry     Gourmet     Chile

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 27

For pastry and frying:
1 teaspoon salt
3/4 cup hot water
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1/4 cup lard at room temperature
2 tablespoons unsalted butter at room temperature
About 3 cups vegetable oil for frying
For seafood filling:
1 1/2 pounds small hard-shelled clams (about 2 inches across), scrubbed
1 cup dry white wine
1 1/2 pounds cultivated mussels
1 medium onion, finely chopped
1 cup chopped scallions
2 garlic cloves, finely chopped
3 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 fresh serrano or jalapeño chile, seeded and finely chopped
1/2 tablespoon paprika (not hot)
1 teaspoon dried oregano
1/2 pound shrimp, peeled and finely chopped
1/2 pound sea scallops, tough ligament from side of each discarded and scallops finely chopped
1 tablespoon chopped parsley
Equipment: a 4-inch round cookie cutter; a deep-fat thermometer
1 deep-fat thermometer
Accompaniment: tomato salsa

Steps:

  • Make dough:
  • Stir salt into hot water until dissolved.
  • Sift flour, baking powder, and sugar into a large bowl, then make a well in center and add lard and butter. Stir salted water into well with a wooden spoon, melting lard and butter, then stir flour into liquid, adding a little water if necessary, to form a soft and pliable dough. Knead dough on an unfloured surface until smooth and glossy, 3 to 5 minutes (dough will be soft and slightly sticky).
  • Cover dough with a kitchen towel (not terry cloth).
  • Make filling:
  • Cook clams in wine in a medium saucepan, covered, over medium-high heat until just opened wide, about 5 minutes (discard any that remain unopened). Transfer clams to a bowl with a slotted spoon, then cook mussels in same liquid, covered, stirring once or twice, until opened, 3 to 5 minutes (discard unopened ones). Add mussels to clams and strain cooking liquid through a paper-towel-lined sieve into a bowl.

PLANTAIN EMPANADAS



Plantain Empanadas image

My friend made these for me one day and I thought they were absolutely delicious. This is her version of authentic Nicaraguan plantain empanadas.

Provided by Yoly

Categories     Empanada Recipes

Time 30m

Yield 3

Number Of Ingredients 3

1 large ripe plantain
4 ½ tablespoons shredded mild Cheddar cheese
2 tablespoons vegetable oil

Steps:

  • Cut plantain into 3 pieces with the peel left on.
  • Bring a pot of water to a boil. Add plantain pieces and boil until peel starts to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon and allow to cool until easily handled. Peel and mash plantain in a bowl.
  • Separate mashed plantain into 3 equal-sized balls, each the size of a golf ball. Wrap each ball with a piece of plastic wrap and press into a 6-inch round. Unwrap and place 1 1/2 tablespoons cheese in the middle of each round. Fold over and pinch the edges together.
  • Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip and fry on the other side until lightly browned, 2 to 3 more minutes. Drain on paper towels to absorb excess oil.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 29.2 g, Cholesterol 13.2 mg, Fat 13.6 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 3.5 g, Sodium 87.3 mg, Sugar 13.8 g

PANAMANIAN BEEF EMPANADAS



Panamanian Beef Empanadas image

I finally found a site with empanadas that sound and taste closest to what I grew up with. No raisins or potatoes here!! Finally!! Posting so i can find again!!

Provided by Jessica K

Categories     Lunch/Snacks

Time 40m

Yield 12-14 serving(s)

Number Of Ingredients 9

1 (15 ounce) box pillsbury ready-made pie crusts
3/4 lb ground beef
1 medium onion, diced
1 small bell pepper, diced
1 bay leaf
2 garlic cloves, diced
4 tablespoons oil
1/2 teaspoon oregano
1/4 cup chopped green chili pepper (or 1/2 tsp Tabasco)

Steps:

  • Preheat oven to 400 degrees.
  • Filling:.
  • Place oil in skillet and brown the beef, then drain the grease.
  • Add rest of ingredients, cover and simmer for about 30 minutes. Remove the bay leaf.
  • If needed, add a little bit of flour to thicken the consistency of the filling. Salt and pepper to taste.
  • For Crust:.
  • Roll out on a lightly floured board-1/8th inch thick. Cut with cookie cutter or glass for appetizer sized empanadas. Use a small plate for luncheon size empanadas.
  • On each round, put about 1/2 teaspoon filling. Fold over and flute edges with fork. Brush tops with beaten egg. Bake at 400 degrees until the crust is golden brown.
  • You can also deep fry these in a deep fryer or in a deep skillet with enough oil to cover them. that's the way they eat them there, but baking is lower fat! But fried is sooo good! If frying don't brush the tops with egg!
  • Enjoy!

Nutrition Facts : Calories 271.2, Fat 19.2, SaturatedFat 3.8, Cholesterol 19.3, Sodium 225.3, Carbohydrate 17.4, Fiber 0.7, Sugar 0.7, Protein 6.9

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