Baked Empanadas with Fish and Romesco (Easy Tapas Recipe)

Ingredients

• 2 packs of small empanada pastry disks 4-inches/10cm in diameter
• 10 oz/300g white fish (diced into small ½ inch/1cm cubes)
• 1 small white onion (diced fine)
• 1 sprig of fresh rosemary
• 1-2 tablespoons of extra virgin olive oil
• 1 egg
• ½ teaspoon of smoked paprika
• 200 g/7oz. blanched almonds
• 200 g/7oz. roasted red peppers from a jar (drained)
• 3 tomatoes grated (and skin removed)
• 4 garlic cloves
• 1 tbsp sherry vinegar plus extra to season (optional)
• 1 tsp smoked paprika.
• 6 tablespoons of olive oil
• ½ a teaspoon of cayenne pepper or chili flakes optional if you want spicy.
• Salt and pepper (for seasoning)
• Some breadcrumbs or stale bread (for thickening the sauce)