Empanadas (or Pastelitos) de Bacalao Guisado
EMPANADAS (OR PASTELITOS) DE BACALAO GUISADO
Servings 20 empanadas
INGREDIENTS
- 1 lb. salted cod fillets, boned (you can also use salted abadejo)
- 20 medium (6.5”) empanada discs, at room temperature
- 2 tbsp annatto oil (or ground annatto mixed with evoo)
- 1 small onion, chopped
- 4 garlic cloves, shredded
- 1 cup chopped bell pepper, any color
- 5 fresh chopped culantro leaves, or long coriander (you can substitute for cilantro)
- 1 can (14.5oz) diced tomatoes
- 2 tbsp tomato paste
- ¼ cup pimento stuffed olives, sliced
- ¼ cup roasted peppers, sliced
- 1 ½ tsp Pisqueya Sazón
- 1 tsp Pisqueya Adobo
- Ground black pepper, to taste
- Fresh chopped cilantro
- Neutral oil, for frying
METHOD
1) Rinse salted cod with water to remove salt coating and then soak in water for at least 1-2 hours.
2) Every 30 minutes, discard water, squeeze fish and soak in clean water. I like to do this process at least 3 times.
3) Fill a pot with water and bring to a boil. Add fish and boil for 15 minutes.
4) Reserve about 1 cup of the cod water and remove fillets.
5) Taste the thickest part of the fillets, if it’s still salty, rinse in fresh water un til desired saltiness. Set aside.
6) Heat a large pan over medium heat and drizzle the oil.
7) Sauté the onion, garlic, pepper and culantro until onion is fragrant and translucent.
8) Add diced tomatoes and tomato paste. Mix well while cooking for 2 minutes.
9) Add cooked fish, olives, roasted peppers and Pisqueya Sazón and Pisqueya Adobo, mix well.
10) Pour in about ½ cup of the reserved cod water and sprinkle some black pepper. Mix everything together and bring to a boil.
11) Cover and reduce heat to medium-low and let it all cook together for 5-7 minutes.
12) Remove from burner and sprinkle some fresh cilantro on top.
13) Allow the cod stew cool down for 20-30 minutes before assembling the empanadas.
14) Depending on the discs you buy, you can either bake or fry your empanadas. For baking, follow the packaging instructions.
15) For frying, fill a large skillet half way with neutral oil and heat the oil between medium and medium-high. If you have a cooking thermometer, you want the oil to reach around 350 ̊-360 ̊ F.
16) For the assembling, place about 1/3 cup of the cod stew on one side of the disc, fold in half and seal by pressing with a fork. You want to press without breaking the dough. Flip the empanada and this time press lightly to secure it.
17) Fry two empanadas at a time, 2 minutes each side, or until golden brown all around.
18) Place the fried empanadas on a cooling rack so they don’t get soggy.
19) Enjoy while they are warm with any of your favorite Pisqueya hot sauces!
* FREEZING TIP: Assemble all your empanadas and place them on a baking sheet lined with parchment paper without touching each other or they will freeze together. Freeze solid and then transfer into a freezer bag. Uncooked empanadas will keep for up to three months.
¡Buen Provecho!
EMPANADAS (OR PASTELITOS) DE BACALAO GUISADO
Servings 20 empanadas
INGREDIENTS
- 1 lb. salted cod fillets, boned (you can also use salted abadejo)
- 20 medium (6.5”) empanada discs, at room temperature
- 2 tbsp annatto oil (or ground annatto mixed with evoo)
- 1 small onion, chopped
- 4 garlic cloves, shredded
- 1 cup chopped bell pepper, any color
- 5 fresh chopped culantro leaves, or long coriander (you can substitute for cilantro)
- 1 can (14.5oz) diced tomatoes
- 2 tbsp tomato paste
- ¼ cup pimento stuffed olives, sliced
- ¼ cup roasted peppers, sliced
- 1 ½ tsp Pisqueya Sazón
- 1 tsp Pisqueya Adobo
- Ground black pepper, to taste
- Fresh chopped cilantro
- Neutral oil, for frying
METHOD
1) Rinse salted cod with water to remove salt coating and then soak in water for at least 1-2 hours.
2) Every 30 minutes, discard water, squeeze fish and soak in clean water. I like to do this process at least 3 times.
3) Fill a pot with water and bring to a boil. Add fish and boil for 15 minutes.
4) Reserve about 1 cup of the cod water and remove fillets.
5) Taste the thickest part of the fillets, if it’s still salty, rinse in fresh water un til desired saltiness. Set aside.
6) Heat a large pan over medium heat and drizzle the oil.
7) Sauté the onion, garlic, pepper and culantro until onion is fragrant and translucent.
8) Add diced tomatoes and tomato paste. Mix well while cooking for 2 minutes.
9) Add cooked fish, olives, roasted peppers and Pisqueya Sazón and Pisqueya Adobo, mix well.
10) Pour in about ½ cup of the reserved cod water and sprinkle some black pepper. Mix everything together and bring to a boil.
11) Cover and reduce heat to medium-low and let it all cook together for 5-7 minutes.
12) Remove from burner and sprinkle some fresh cilantro on top.
13) Allow the cod stew cool down for 20-30 minutes before assembling the empanadas.
14) Depending on the discs you buy, you can either bake or fry your empanadas. For baking, follow the packaging instructions.
15) For frying, fill a large skillet half way with neutral oil and heat the oil between medium and medium-high. If you have a cooking thermometer, you want the oil to reach around 350 ̊-360 ̊ F.
16) For the assembling, place about 1/3 cup of the cod stew on one side of the disc, fold in half and seal by pressing with a fork. You want to press without breaking the dough. Flip the empanada and this time press lightly to secure it.
17) Fry two empanadas at a time, 2 minutes each side, or until golden brown all around.
18) Place the fried empanadas on a cooling rack so they don’t get soggy.
19) Enjoy while they are warm with any of your favorite Pisqueya hot sauces!
* FREEZING TIP: Assemble all your empanadas and place them on a baking sheet lined with parchment paper without touching each other or they will freeze together. Freeze solid and then transfer into a freezer bag. Uncooked empanadas will keep for up to three months.
¡Buen Provecho!