Serve delicious empanaditas and pastelitos , This recipe has options for different doughs, fried and baked, and fillings with chicken pork, beef, cheese, seafood, vegetables and sweets. There's one for every every Spanish-speaking country in one shape or form, baked or fried, and in a variety of sizes. Each Spanish-speaking country has adapted this recipe to their own tastes and favorite ingredients. Theses Salmon and Pepper Pastelillos are awesome right from the oven and also freeze extremely well. Spicy jerk salmon, peppers, and gooey cheese, this crispy filled hand held goodness you will surely enjoy!
Prep Time 20 mins COOK TIME 30 mins TOTAL TIME1 hr
SERVINGS 6 servings
INGREDIENTS
1 package of Goya Brand- Empanada Discos con Achiote; Defrost frozen empanada dough for 2-3 hours.
2 cups shredded cheese Mozzarella
2 tbsp olive oil
1 cup of water
oil for frying
Season for the salmon
Salmon, I used wild caught salmon
3-4 tbsp of DivineKuizine Jerk rub/ seasoning
1/4 cup DivineKuizine Jerk Sauce
1 tsp of Complete Seasoning
1 tsp of Black Pepper
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1-2 tsp green seasoning
2 tbs of butter
2-3 tbs olive oil
Peppers
jalapeno pepper , deseeded
1/4 each colored bell peppers , finely chopped
2 tbs butter
2 tbs olive oil
pinch cayenne pepper
1/2 tsp salt, pepper, onion powder, garlic powder
1/2 tsp DivineKuizine sugar spice
INSTRUCTIONS Prepare Jerk Salmon:
Wash salmon in lime or lemon and vinegar water , pat dry
Marinate the salmon:
Season the salmon in a bowl with DivineKuizine jerk seasoning, and spices. Let that marinate overnight or at least 30 mins.
Cook the salmon:
Heat skillet on medium-high heat with olive oil.
Add salmon to pan flesh side down.
cook salmon about 2-3 minutes until golden brown, flip over add butter to pan and place in preheated oven 425F for about 10-15 minutes or until cooked to your likeness.
Chop up salmon and add DivineKuizine Jerk Sauce, combine thoroughly.
Prepare Peppers:
Drizzle the olive oil in a sauté pan .Add the sliced bell peppers butter and spices. cook on medium heat until nice a soft.
Assemble:
On a lightly floured surface, roll the pastry disks out just a tiny bit, until they are slightly larger in diameter and thinner.
Place 2-3 tablespoons of the salmon and pepper mixture on one side of the pastry disk. (Really, just eyeball this…you will get the hang of the correct amount as you go along.)
Moisten the edges of the disk with water and fold the disk in half, creating a half-moon-shaped pastry. Next, use a fork to crimp the edges to seal.
Cooking Pastelillos:
Transfer pastelillos to a cookie sheet.
In hot oil, fry the pastelillos/empanadas for 1 minute on each side. Let them rest on a paper-towel.
Drizzle DivineKuizine Jerk Sauce . Enjoy!
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