Swordfish Empanada & Roast Garlic Yoghurt Recipe
Make Swordfish Empanada & Roast Garlic Yoghurt Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Empanada Dough
Swordfish Filling
Roast Garlic Yoghurt & Garnish
Assembly & Finish
Method
Empanada Dough
- 1
Make dough
In a large bowl whisk together 3 cups flour and 1 tsp salt. Add chilled cubed butter and use a pastry cutter or fingers to cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces. Do not overwork.
- 2
Add liquids
Mix 1/2 cup cold water with 1 tbsp white vinegar and lightly beat the egg. Drizzle vinegar-water and about half the beaten egg into the flour-butter while gently tossing with a fork until dough starts to come together. Add just enough remaining egg or water by teaspoon to bring dough into a shaggy but cohesive mass.
- 3
Rest and chill
Turn dough onto lightly floured surface, press into a disk, wrap tightly in plastic and chill in refrigerator at least 30 minutes (up to 2 hours). Chilling firms butter for flaky layers.
Roast Garlic Yoghurt & Garnish
- 4
Roast the garlic
Preheat oven to 400°F (200°C). Slice top 1/4 off the garlic head to expose cloves, place on a small square of foil, drizzle with 1 tbsp olive oil, wrap and roast 30-35 minutes until soft and golden. Cool slightly, then squeeze softened cloves from skins into a small bowl and mash into a paste.
- 5
Prepare yoghurt
In a bowl combine 1 cup Greek yoghurt, mashed roasted garlic (about 2-3 tsp paste), 1/2 tsp lemon zest, 1/2 tbsp lemon juice and 1/4 tsp salt. Whisk until smooth. Taste and adjust seasoning. Chill in fridge while you prepare filling so flavors meld.
Swordfish Filling
- 6
Sauté aromatics
Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely diced onion and 1/2 cup diced red bell pepper; cook 4–6 minutes until softened and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 7
Cook swordfish
Increase heat to medium-high, add the diced swordfish to the pan, sprinkle with 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp red pepper flakes, 3/4 tsp salt and 1/2 tsp black pepper. Sear for 2–3 minutes, stirring gently, until fish is opaque but still moist. Avoid overcooking because it will cook again in the oven.
- 8
Finish filling
Stir in 1 tbsp chopped capers and 2 tbsp chopped cilantro (or parsley). Add 1 tbsp lemon juice. If mixture seems loose, sprinkle 1 tsp cornstarch and stir for a minute to bind. Remove from heat and let cool to room temperature (about 15 minutes) before assembling so filling doesn’t melt the dough.
Assembly & Bake
- 9
Roll and cut dough
Preheat oven to 425°F (220°C) and line a baking sheet with parchment. On a lightly floured surface, roll chilled dough to about 1/8" (3 mm) thickness. Cut into 5–6" circles (use a bowl or cutter). You should get about 8 empanadas depending on ring size.
- 10
Fill and seal
Spoon about 2–3 tbsp of cooled swordfish filling into the center of each dough round, leaving a 1/2" margin. Brush the rim with beaten egg, fold dough over to form a half-moon, press edges to seal, then crimp with a fork or twist edge to create a decorative seal. Place empanadas on prepared sheet.
- 11
- 12
Serve
Spoon a generous smear of roast garlic yoghurt onto plates or serving platter. Arrange warm empanadas on top or beside the yoghurt. Garnish with chopped chives or microgreens and serve with lemon wedges.