Cod empanadas

Ingredients

• 400 gpuff pastry
• As neededplain flour, for dusting
• 350 gbacalao a la vizcaína
• 1egg, lightly beaten

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180 °C.

2. 2

   Roll out pastry

   Dust a work surface with flour. Roll out the puff pastry until it is ½ cm thick.

3. 3

   Fill the circles

   Cut out circles 8 cm in diameter. Put a tablespoon of bacalao a la vizcaína in the centre of each, repeating until the filling is used up.

4. 4

   Seal the empanadas

   Brush egg over half of the edge of each pastry circle, fold it closed and press the edges together with a fork to seal. Arrange the empanadas on a baking tray lined with baking paper.

5. 5

   Brush and bake

   Brush the empanadas with the remaining egg. Bake for 20 minutes, or until lightly golden.

What are cod empanadas?

Empanadas are filled pastries found in many food traditions, with shapes, doughs and fillings that vary from place to place. This version uses bacalao a la vizcaína, a Basque-style cod preparation, tucked into puff pastry.

The method keeps things simple by using prepared filling and ready-made pastry. The result is a flaky outer layer around a savoury, moist centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 9g protein, 23g carbs, 15g fat.

The puff pastry supplies most of the carbohydrates and fat, while the cod filling contributes protein; the egg adds a little more protein and fat. Serve an empanada with salad or vegetables for a more balanced plate.

The filling matters

Bacalao a la vizcaína: use the prepared cod filling as directed, making sure each spoonful is manageable rather than overly liquid. A very wet filling can make the pastry difficult to seal and may soften its base as it bakes.

Portioning: the recipe uses a tablespoon of filling for each circle. Keep it in the centre and leave a clear border for sealing.

Roll and cut the pastry

Even thickness: roll the pastry to ½ cm so the circles bake at a similar rate. Dust the surface and rolling pin lightly with flour to help prevent sticking.

Circle size: cut 8 cm rounds and gather and re-roll scraps as needed. Avoid stretching the pastry circles, as that can make them harder to close neatly.

Seal each one well

Egg wash: brush egg over half of the pastry edge, keeping the centre free of filling and excess egg. This helps the edges adhere when folded.

Fork press: fold each circle over the filling and press the edges firmly with a fork. Check for gaps before transferring the empanadas to the lined tray.

Look for a light golden finish

Bake time: the stated baking time is 20 minutes at 180 °C. Ovens can vary, so use the colour cue in the recipe as well as the timer.

Doneness: the pastry should look lightly golden. Let the empanadas rest briefly after baking so the filling is less likely to spill when you bite into one.

Serving ideas

For a simple meal, serve the empanadas with a crisp green salad or sliced tomatoes to add freshness alongside the rich pastry. They can also be offered as a snack or part of a spread.

Serve them warm for the crispest pastry texture. If packing them for later, let them cool before storing so condensation does not soften the crust.

Recipe notes & tips

• Keep the pastry cool while you work so it is easier to handle.
• Use only a light dusting of flour to prevent sticking without making the pastry dry.
• Keep the filling in the centre of each circle and leave enough space around the edge to seal.
• Press the fork all the way along each folded edge to close it securely.
• Space the empanadas apart on the lined tray so the pastry can bake evenly.

Variations

• Smaller rounds: Cut narrower circles for bite-sized empanadas and check them for doneness earlier.
• Different shape: Fold each pastry round into a half-moon and seal it with the fork as directed.
• Herb finish: Add chopped parsley to the prepared cod filling before spooning it onto the pastry.
• Extra colour: Brush the tops evenly with the remaining beaten egg before baking.
• Serve with salad: Pair the warm empanadas with a simple green salad for a fresher plate.

Common mistakes to avoid

• Overfilling: Too much cod makes the edges difficult to close; stick to a tablespoon per circle.
• Wet filling: Excess liquid can soften the pastry; use spoonfuls that are easy to contain.
• Thin spots: Unevenly rolled pastry may bake inconsistently; aim for ½ cm thickness throughout.
• Unsealed edges: Gaps can let filling escape; press the folded edge firmly with a fork.
• Skipping the egg wash: The pastry may not seal as readily; brush half of the edge before folding.

How to store

Cool the empanadas, then refrigerate them in an airtight container for up to 3 days. Reheat in an oven until hot and crisp; the pastry may soften if reheated in a microwave.

Frequently asked questions