Fish Empanadas with Chimichurri (Argentina)

Fish Empanadas

Preheat the oven to 200°C.

Season the Sea Harvest Cape Whiting Fillets with salt and black pepper.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. Pan-fry the fillets for about 2 minutes per side or until just cooked through. Transfer to a plate and flake the fish with a fork. If the fish releases excess liquid, place it in a sieve and allow it to drain well.

In another frying pan over medium heat, sauté the onion in a drizzle of olive oil for about 8 minutes or until softened and lightly caramelised. Add the garlic and chilli and cook for 1 minute. Season with salt and black pepper and allow to cool.

Combine the cooled onion mixture with the flaked fish, lemon zest and juice, parsley, coriander, capers and cream cheese. Mix well and adjust the seasoning if needed.

Roll out the shortcrust pastry and use a 13–15 cm cutter to cut out circles. Keep the pastry covered with a damp cloth to prevent it from drying out.

Place about 1 Tbsp (15 ml) of filling in the centre of each pastry circle. Brush the edges with egg white, fold over to form a semicircle and press out any trapped air. Crimp the edges with your fingers or seal with a fork.

Place the empanadas on a lined baking tray. Beat the remaining whole egg and yolk together, then brush the empanadas with the egg wash.

Bake for 20 minutes or until golden brown and crisp.

Chimichurri

Combine the parsley, coriander, garlic, chilli and olive oil in a bowl. Season with salt and black pepper and mix well.

To Serve

Arrange the empanadas on a serving platter, drizzle with chimichurri and serve with lemon wedges.