Baked Empanadas with Fish and Romesco (Easy Tapas Recipe)

Name: Baked Empanadas with Fish and Romesco (Easy Tapas Recipe)
Total time: 58 min
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; pepper; Some breadcrumbs or stale bread (for thickening the sauce)

thespanishradish.com

Baked empanadas with fish and romesco are the perfect tapas party recipe. Smoky and warming with a crispy shell, this recipe is made in just under an hour.

View full recipe on thespanishradish.com

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