We've already looked at wines from the 4 corners of the world, including South Africa, Portugal, Australia, and Canada. Argentina was up next on the list and I was to bring a meal paired with white wine. I picked the Etchart Cafayete Torrentes (suggested by either the SAQ or LCBO quarterly magazines - honestly can't remember which one). The SAQ website suggested pairing this wine with the empanada recipe that I'm about to describe. With a few adjustments to make it healthier, as well as to use up ingredients I already had at home, the following is what delighted all guests:
Ingredients
- 1 cup chopped cooked shrimp
- 1.5 celery stalks, chopped
- 2 tbsp cilantro, finely chopped
- 2 tbsp red onion, finely chopped
- 1.5 cups cooked haddock, shredded
- 2 heaping tbsp greek yogurt
- 1/3 cup milk
- salt and pepper to taste
- 1 lb pie dough
Salsa
- 2 cups chopped honeydew
- 2 tbsp each: red onion, parsley, cilantro - finely chopped
- 2 tsp lime juice (add more if you like it very tangy)
- pepper to taste
Method:
- In a bowl, mix the first 5 ingredients and set aside
- In a smaller bowl, mix the yogurt and 1/4 cup of milk until you get the consistency of cooking cream (add more milk or yogurt if necessary)
- Mix in 3 tbsp of the yogurt mixture to the fish stuffing
- Pre-heat your oven to 375 F
- Roll out the pie dough and create 8 circles approximately 6 in. in diameter
- Put fish stuffing on one side of the circle and fold the other half on top. Seal your dough using a fork. Use the same process for the remaining 7 circles and place on a parchment-paper lined cookie sheet.
- Brush the empanadas with the remaining milk and bake for 20-30 minutes (until the crust becomes golden brown)
- While your empanadas are baking, mix your salsa ingredients and place in the fridge until ready to serve.
This is an excellent recipe for left over white fish + it's great comfort food! I served these as an appetizer to our meal (1 empanada per person). You could also serve these as a main course (2 per person). Amanda had prepared a delicious pesto that she served with fettuccine, paired with a Pascual Toso Malbec.
Although I haven't tried, I bet these empanadas would be a great freezer meal. I'll keep you posted on how that goes :)
Enjoy!
- CK
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