Kiln Roast Salmon Mini Empanadas


Kiln Roast Salmon Mini Empanadas

emp2If you’re searching for smoked salmon recipes with a difference, look no further. These kiln roast salmon canapés promise a little taste of Latin America with every mouthful!

Ingredients

For the filling:

  • 1 packet of RR Spink & Sons Kiln Roast Salmon
  • 1 green chilli, finely minced
  • 1 tbsp coriander, chopped
  • 1 tsp sweet smoked paprika
  • 1 clove of garlic, crushed
  • 1 egg
  • Salt and pepper

For the shell:

  • 400g plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 110g butter
  • Approx. 4 tsp cold water
  • 1 egg, beaten

“Ready to redefine your idea of smoked salmon canapés? I love serving party guests these fiery nibbles to get the fiesta started!” Scott Fraser, RR. Spink Chef

Method

  1. Pre-heat the oven to 180°C (fan).
  2. Mix the dry ingredients together then rub in the butter until it looks like breadcrumbs.
  3. Add the cold water gradually until you have a soft dough – kneed this a few times to bring it together, then leave to rest for 30 minutes.
  4. While the dough rests, make the filling by mixing all of the ingredients together until well combined.
  5. Once the dough has been resiting for 30 minutes, turn out onto a lightly floured surface and roll out until until 1/2cm thick, then cut out 7cm rounds.
  6. Spoon two teaspoons of the trout mixture into the centre of each circle, then fold in half, enclosing the filling in a half-moon shaped parcel. You may need a little water to help the pastry stick.
  7. Place the empanadas on a baking tray and brush with the beaten egg, then bake for 12-14 minutes until golden brown.
  8. Serve with homemade salsa, guacamole or sour cream.

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