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
- Pre-heat the oven to 180°C (fan).
- Mix the dry ingredients together then rub in the butter until it looks like breadcrumbs.
- 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.
- While the dough rests, make the filling by mixing all of the ingredients together until well combined.
- 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.
- 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.
- Place the empanadas on a baking tray and brush with the beaten egg, then bake for 12-14 minutes until golden brown.
- Serve with homemade salsa, guacamole or sour cream.