Mackerel is a source of Omega 3 – try this quick dish as an alternative to sandwiches or wraps, which also boosts your brain.
25 minutes to prepare and cook. Makes 10.
Method:
1. Preheat the oven to Gas Mark 6/200C/400F.
2. In a bowl, combine the mackerel fillets with the spring onions, borlotti beans, lime juice and zest, and curry paste. Season with black pepper.
3. On a lightly floured surface, roll out the pastry to ½cm thick. Using a 15cm (6”) saucer cut out ten rounds. Whisk together the egg, egg yolk, salt and sugar for the glaze and set to one side.
4. To make each empanada, place a dessertspoon of the fish mixture on one half of each pastry round. Dampen the edges of the pastry with water and fold over to form a turnover, sealing the edges together. Gently bend each filled pastry to form a crescent shape.
5. Place the empanadas on a baking tray and brush with the glaze.
6. Bake in the oven for 15-20 minutes until golden brown. Serve warm with watercress accompanied by mango or lime chutney.
Canny Hint:
Spanish-style Cornish pasties! This recipe makes ten spicy empanadas. Serve two as a main course or one per person as a snack. Sardines can be used in place of mackerel fillets.
Canny Fact:
You can find sustainable canned fish at the supermarket.
