A delicious empanada, made with top-quality ingredients and with a flavor very similar to the classic empanada , only made with canned salmon.

We'll use sheets of puff pastry to make this wonderful dish. Personally, I find puff pastry gives it a crispier and more distinctive flavor, although you can use empanada dough.

The sofrito is super easy; just sauté the vegetables , add the tomato , cook for 5 minutes , and then you can use it in the empanada. Follow the steps for more details…

Canned salmon empanada

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A crispy pastry with a puff pastry base and a special filling of tomato and salmon.

Alicia tomero

Kitchen: Spanish, International
Recipe type: snacks
Calories: 320
Rations: 10

Preparation time: 12M
Cooking time: 25M
Total time: 37M

Ingredients

2 puff pastry sheets
1 jar of homemade tomato sauce without vegetables
1/2 small onion
50 g of green pepper
50 g of red pepper
2 cloves of garlic
4 small cans of salmon
Sal Island
40 g olive oil
1 egg (optional, it's to give the empanada shine)

Music

Wash the red and green bell peppers and dice them. The pieces don't need to be very small.
We also cut the onion into the same size proportion.
We peel the two cloves of garlic and chop them very finely.
Heat a large frying pan with 40g of olive oil and the vegetables. Let them sauté, stirring occasionally.
Once the vegetables are cooked, add the tomato sauce and cook for another 5 minutes over low heat, stirring occasionally. Preheat the oven to 200°C (390° F) with the top and bottom elements on.
We roll out the two sheets of puff pastry on a surface . We place one of them on a baking tray lined with parchment paper. We spread the tomato sauce on top.
Drain the salmon well from the cans . Crumble it over the tomato sauce. Cover with the other sheet of puff pastry and seal the edges by pressing them together with your fingers.
Beat an egg and brush it over the surface. Prick the entire surface with a fork. Place it in the center of the oven for about 12 minutes , or until golden brown. Remove it and enjoy it hot or cold.