Five Senses Palate/Sujhey Beisser
Empanada de Pisillo de Pescado
As I sit at my desk, a proud collaborator for this beloved newspaper for nearly a decade, I find myself reflecting on the swift passage of time, especially as my son stands on the cusp of his high school graduation. It feels like just yesterday that he was a curious toddler, tugging at my apron strings in the kitchen, eager to help with whatever culinary adventure I had embarked upon.
Those early days of sticky fingers and flour-dusted floors have somehow given way to cap and gown fittings and college acceptance letters. Watching him grow has been a journey filled with countless memories, many of which were made in the heart of our home — the kitchen.
Perfecting this recipe has been a labor of love, marked by trial and error, laughter, and the joy of shared success. My son loves anything I make, especially if it includes fish, and this particular empanada recipe happens to be one of his favorites. As he prepares for college and the reality of living away from home, I find comfort in knowing he carries with him the skills and memories we've created together in the kitchen.
This fish empanadas recipe is perfect for a graduation party, celebrating not just academic achievements, but the cherished moments of family and tradition. Below, I am delighted to share our fish empanada recipe, hoping it brings as much joy to your family as it has to ours.
Ingredients:
(Makes about 20 4.5-inches empanadas)
For this recipe I used halibut, feel free to use any white fish of your preference. To make the burger meat, process your fish cut in bite size pieces in a food processor until it looks like ground meat.
For the Fish:
1-pound Halibut burger meat
1/2 white onion
2 garlic cloves
Fresh Herbs: oregano & tarragon
1 Tbsp salt
For the Pisillo:
2 tablespoons vegetable oil
½ white onion, diced
1 clove garlic, minced
1 bell pepper, diced
1 bunch of fresh herbs: cilantro, oregano, tarragon – minced
¼ cup ketchup
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon annatto powder (optional) – it will give an orange color to the fish
½ cup fish stock
Salt & black pepper to taste
For the Empanadas:
1 x 14 oz. frozen pie crust, thawed
All-purpose flour for dusting
1 egg
Method:
Cook the fish: In a small saucepan add the halibut burger meat with onion, garlic, fresh herbs, and salt. Cover with water and cook over medium heat until it comes to a boil. Reduce the heat and cook uncovered for about 10 minutes, until the fish is cooked through. Strain the fish, discard the aromatics, set ½ cup of the fish stock aside, and reserve the rest for another use. Let the fish cool slightly, using a clean kitchen towel, wring the fish taking out all the moisture.
Make the pisillo: In a medium skillet, heat the oil over medium heat. Add diced onion, minced garlic, diced peppers, and minced herbs. Cook, stirring occasionally until fragrant, about 5 minutes. Push the vegetables to the side, add ketchup and cook until it bubbles, about 1 minute. Stir in the cooked halibut burger, add spices, and season to taste with salt and pepper. Add reserved ½ cup of fish stock and cook until absorbed, about 3-5 minutes. Turn the heat off and let cool slightly.
Make the empanadas: Prepare a baking sheet with parchment paper. Preheat the oven at 400F. Dust your working surface with flour, roll out the pie crust using a rolling pin to extend the dough. Using a 4-inch round cutter or bowl, cut out round discs and keep them separate by using parchment paper in between. To assemble the empanadas, roll out each disc to about 4.5-inch circle. Place about a tablespoon of the halibut pisillo in the center of the disc. Fold it over and seal the dough by pressing it together with a fork. Place it on the prepared baking sheet. You might need to bake in batches or use more than one baking sheet.
In a small bowl beat the egg with 1 tablespoon water. Brush the egg wash over the empanadas. Bake at 400F for 12-15 minutes, until golden brown. Serve at once. Enjoy!