Baked Jack Mackerel Empanadas

Ingredients

• For dough:
• • 50 ml cold milk
• • 50 ml boiling water
• • 1 level Tbsp. fine table salt
• • 200 g flour
• • 2 egg yolks
• • 180 g vegetable shortening or lard, melted and warm
• For filling:
• • 2 cans jack mackerel in water
• • 200 g white onion, diced
• • 1 clove of garlic, minced

Preparation

Dough: Make a brine by stirring milk, water and salt together until the salt dissolves completely.
Place all the flour in a large bowl. Add the egg yolks (both at same time), stir with a wooden spoon or fork or pinch with fingertips to combine. Add the shortening or lard and continue pinching with fingertips. At this point, there will only be crumbs, not a dough yet.
Continue working the dough while adding the brine until the dough is smooth and elastic. If you need more moisture, continue adding water and milk (without salt).
Filling: Sweat the onions and garlic in a hot skillet over high heat for 5 minutes. Cool and mix with jack mackerel. Fill empanadas and bake at 160°C (320°F) for 10 minutes.

Tags:Empanadas jack mackerel