Of Latin America’s origin, the empanada is a stuffed savory pastry that makes a great appetizer any time. Each part of the world has their own version of empanadas, as you can get very inventive with the filling. Since it’s mango season, I’ve decided to make a snapper and mango version of these special little treats. Enjoy!
1 tbsp olive oil
1 small onion, chopped
1 Thai chili (optional, only if you prefer spicy)
1 tsp ground cumin
9 oz snapper boneless skinless filet, cut into small cubes
1 ripe mango, cut into small cubes (same size as the fish cubes)
2 tbsp chopped cilantro
2 eggs, beaten and divided in half
4 oz Gruyère cheese (or Swiss cheese), grated
12 oz pre-rolled pie dough (in the biscuit dough / dairy section)
1. In a small pan, add oil, onion, chili, and cumin. Stir over medium heat until the onion becomes translucent. Remove from heat and let cool.
2. Once the onion is no longer hot, add fish, mango, cheese, cilantro and half of the beaten eggs. Mix well and let marinade in fridge for 30 minutes.
3. Pre heat oven to 350 degrees
4. Roll out your pie dough. You can also use empanada dough if it’s available. Using a cookie cutter about 3 inches wide, cut dough into small circles. I didn’t have a round cookie cutter, so I used the glass of water and flipped it upside down.
5. Scoop a spoonful of the filling in the center of each circle, fold into a half-moon shape. Use the remaining egg wash to glue and fold the edges together. Brush more egg wash on top of each empanada.
6. Bake for 12-15 minutes until golden brown.