Fish Empanada
The filling can be made up to two days in advance and refrigerated.
Serves 8
Dough
2 c. plus 3 Tbsp. all-purpose flour
½ c. plus 2 tsp. extra-virgin olive oil
½ c. plus 2 tsp. warm milk
½ c. plus 2 tsp. beer
1 egg, lightly beaten
Pour flour into a large mixing bowl. Create a hole in the center. Pour olive oil, milk, and beer into the hole. Stir until flour is moistened. Knead for about 5 minutes, until it reaches an even consistency. Dough can be frozen for a few days.
Filling
1 lb. hake (or substitute another white fish or even scallops), diced
2 large onions, finely chopped
1½ tsp. sweet, smoked paprika
2 to 3 tsp. extra-virgin olive oil
Mix fish with onions, paprika, and olive oil. Add salt to taste. Set aside.
Preheat the oven to 300 degrees. Line a baking pan with parchment paper. Brush with olive oil. Divide the dough in two. Roll out whichever piece seems to be larger (try to make them as even as possible) in a rectangular shape, until it exceeds the size of the pan. Transfer the rolled-out dough to the tray, leaving about ½ inch over the rim. Cut any excess and add to the unrolled dough.
Spread the fish mixture on top of the rolled dough, leaving a little room at the edges. Roll out the rest of the dough and place it on top of the filling. Use your fingers to twist together the rims of the top and bottom, making sure to seal well. Brush with the beaten egg, especially on the edges. Make a ½-inch opening in the center. Bake for 2 hours.
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