Spanish Salmon Empanadas
Inspired in grandma's bacalao empanadas I made Spanish Salmon Empanadas. Made with canned salmon, garlic, capers, olives, olive oil, diced potatoes and tomato puree. And seasoned with Knorr® Tomato Bouillon with Chicken Flavor to give that authentic latino flavor.
Ingredients
- 1 tablespoon Spanish olive oil
- 2 garlic cloves finely chopped
- 1/2 onion finely chopped
- 1 can pink salmon ready to use with no bones and skin
- 2 tablespoons Spanish olives alcaparrado with red pimentos
- 1 tablespoon capers
- 1 cup tomato puree
- 2 cups white potatoes peeled and diced
- 1 tablespoon Knorr® Tomato with Chicken Flavor 2.2 lb (Granulated Bouillon)
- 1 teaspoon black pepper
- 4 ready to use pie crusts
- 1 egg beaten
Instructions
- Make the Spanish salmon dish that will be used to stuff the empanadas. Add olive oil to a pan and sauté the garlic, the onions and the salmon.
- Add the rest of the ingredients and season with Knorr® Tomato Bouillon with Chicken Flavor to add that authentic latino flavor.
- Cook the salmon until potatoes are tender and let it get cold before preparing the empanadas.
- Extend the pie crust and cut circles. Stuff each with the Spanish salmon dish, seal with egg wash and bake at 450 degrees Fahrenheit until golden brown.
- Serve the empanadas hot and pair with your favorite salad or the flavorful Knorr® Black Bean Salad
Video
Nutrition
Calories: 410kcalCarbohydrates: 45gProtein: 10gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 27mgSodium: 351mgPotassium: 498mgFiber: 3gSugar: 2gVitamin A: 176IUVitamin C: 13mgCalcium: 33mgIron: 3mg
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