Portuguese · Portugal
Bacalhau Empanadas
Crispy pastry pockets filled with a savory mix of salted cod, potatoes, and olives, a popular Portuguese snack.
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Ingredients
Method
- Soak the cod in cold water for 48 hours, changing the water every 12 hours to remove excess salt.
- Cook the potatoes until tender, then mash them.
- In a bowl, combine the flaked cod, mashed potatoes, olives, parsley, green onions, egg, salt, and pepper.
- Roll out the puff pastry and cut into 6-8 circles.
- Place a spoonful of the cod mixture in the center of each circle.
- Brush the edges with egg wash, fold over, and press to seal.
- Make a small slit in the top to let steam escape.
- Bake at 400°F (200°C) for 15-20 minutes until golden brown.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
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