Salmon Empanadas (Empanada de salmón)

Empanadas are also frequently made in one large square pan, a bit like meat pie, from which the individual square portions are cut out. Of course salmon empanadas could also be made with the individual patties; but this is how these empanadas are usually made, and it also demonstrates this other presentation...

| Yield: 6 servings | Preparation: | Cooking time: | Total time: | | by:

The Salmon Empanadas


* 1 lb. Flour, or about 4 cups
* 1/3 cup Milk,
* 1/3 cup Olive oil,
* 2 tablespoons yeast
* 1 Egg,
* 1 lb. Salmon,
* 1 Big onion,
* 1/2 lb. fresh mushroom,
* 4 tablespoons Olive oil
* 2 Egg yolks,
* Salt, to taste
* Ground pepper, to taste


1) Dilute the yeast in the milk. Pour the flour over a flat surface and shape it like a volcano, the pour the milk with the yeast in the "crater" or middle. Mix everything until you get a dough, knead lightly and roll the dough into a ball. Cover in cloth and let stand until the dough has doubled in volume.

2) Cook the salmon in a pan with a drizzle olive oil; remove bones and skin from salmon and cut it.

3) Peel the onion, then chop it finely; wash the mushrooms then again, chop them finely. Heat oil in a skillet and saute the onion until transparent. Incorporate the mushrooms, salt and pepper and cook 10 minutes. Add the salmon, breaking if up in flakes and mixing everything and remove from heat.

4) Preheat the oven to 350 ˚F; take enough dough to shape the trellis that will decorate our empanadas. Divide the rest of the dough into 2 equal parts then spread the first part on a floured flat surface. Line the bottom of a roasting pan with the dough, then spread the stuffing over the bottom dough. Cover the stuffing with the top layer of dough, then decorate the edges of this empanada with a trellis made​with the dough we took for it, seal the edges. Paint with the beaten egg yolk. Reduce the oven heat setting to 300 ˚F, bake the empanada pie for about 30 minutes, or until it has acquired a nice golden color.

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