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.
1canpink salmonready to use with no bones and skin
2tablespoonsSpanish olivesalcaparrado with red pimentos
1tablespoon capers
1cuptomato puree
2cupswhite potatoespeeled and diced
1tablespoonKnorr® Tomato with Chicken Flavor 2.2 lb (Granulated Bouillon)
1teaspoonblack pepper
4ready to use pie crusts
1eggbeaten
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