Cod Empanadas

Ingredients

• 2 Tomatoes
• 400 g cod fillet
• 1 onion
• 1 Garlic clove
• 1 EL olive oil
• 1 red bell pepper
• 1 small jalapeño
• Salt
• Pepper (freshly ground)
• 100 g peas (fresh or frozen)
• 1 EL breadcrumbs (as needed)
• 1 egg
• flour (for working)

Instructions

1. 1.

   Crush the yeast and mix with milk and sugar. Combine flour with salt, place in a bowl, press a well in the center, add yolk, butter, and yeast mixture, then knead with dough hooks until smooth. Add more flour or milk if needed so the dough is not sticky but also not crumbly. Shape into a ball, cover with plastic wrap, and refrigerate overnight.

2. 2.

   Preheat oven to 200°C (400°F) on both top and bottom heat.

3. 3.

   For the filling, blanch tomatoes, cool, peel, quarter, deseed, and dice finely. Rinse cod fillet, pat dry, and cut into small cubes. Peel and finely chop onion and garlic; sauté in hot oil. Wash bell pepper and jalapeño, halve, clean seeds, and dice. Add to onions and cook briefly. Add cod and cook a moment. Season with salt and pepper. Mix in tomatoes and peas, simmer 2–3 minutes. If mixture is too soft, stir in breadcrumbs and adjust seasoning.

4. 4.

   Separate egg yolk and white. Divide cold dough into eight pieces; roll each on floured surface to about 3 mm thick and round. Place filling in the center of each circle, brush edges with egg white, fold into halves, press edges together, and lightly roll. Arrange on parchment-lined baking sheet. Whisk egg yolk with 1–2 EL water and brush over pastries. Bake in preheated oven for about 20 minutes until golden brown.