Rich and decadent pies.
Empanadas de Pishkado - Pies Filled with Fish and Walnuts
- 1/2 Cup Oil
- 1/3 Cup Warm water
- 2 Cups flour
- 1 lb. White fish fillet skinned, cod or haddock
- 1 Cup Walnuts coarsely chopped
- 4 Tbls. olive oil
- 4 Tbls. Parsley chopped
- 1 Egg yolk
- Salt and Pepper
Mix 1/2 cup of oil with water and salt. Slowly mix in flour to make soft, oily dough.
Poach fish in salted water for 8 minutes and drain.
Break fish up, add walnuts, pepper, oil, and parsley and mix well.
Dvide dough in 2 and roll out thin. No need to flour surface or rolling pin. Cut into 4 inch rounds. Put a tablespoon of filling in center and fold over to make a half moon.
Press edges and twist to seal. Arrange pies on baking tray and paint tops with egg yolk mixed with a teaspoon of water.
Bake in 350°F (180°C) for 30 - 45 minutes or until golden.