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Sweetlip Empanada



10 portion(s)

  • Filling;
  • 2 Red onions, peeled and halved
  • few sprigs parsley
  • pinch sea salt
  • 50 g tomato paste
  • 500 gsweetlip fish fillets, chopped
  • 3-4 hard boiled eggs, peeled (optional)
  • Hollandaise;
  • 2 eggs
  • 75 g Butter
  • 20 gtarragon vinegar
  • salt and pepper to taste
  • Pastry;
  • 120 g water
  • 50 g olive oil
  • 50 g white wine
  • 50 g Butter
  • 1 tsp sugar
  • 1 sachet dried yeast, (or 2 tsp)
  • 1 tsp salt
  • 450 g bakers flour
  • 1 lightly beaten egg
  • 6
    1h 10min
    Preparation 30min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Preheat oven to 160oC.


    Place onions and parsley into mixing bowl and chop for 3 secs/speed 6.

    Add remaining ingredients except hard boiled eggs and mix for 5 secs/speed 6.


    Place all ingredients into mixing bowl and cook for 7 mins/80ºC /speed 3.


    Place water, oil, wine, butter, sugar and yeast into mixing bowl and warm for 2 mins/37ºC/speed 2.

    Add remaining ingredients except egg and knead for 2 mins/.

    Tip out onto ThermoMat and knead into a tight ball before dividing in half.

    Roll one half of the dough very thinly on a piece of baking paper to the desired shape. (This is the base of your empanada.)

    Top with the filling, spread the hollandaise over that. If using boiled eggs place them in a row down the middle of the pie.

    Top with remaining rolled pastry and decorate as desired.

    Brush with the beaten egg and bake for 35-40 minutes until golden.

    Serve in slices with salad of choice.



This dough is very easy to work with and can be made into any shape you want. Use left over pastry to decorate pie.

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Add a comment
  • :)amazing and easy to make 

    Submitted by Linimmooney on 12. November 2014 - 16:05.

    tmrc_emoticons.)amazing and easy to make 

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