Halibut Cheek Empanadas

 

INGREDIENTS

Filling:

  • 500g Wild Pacific Halibut cheeks

  • 1 large onion (small diced)

  • 5 clove garlic (minced)

  • 50g ginger (minced)

  • 2 stalks lemongrass (minced tender part only)

  • 100g curry powder

  • 2 tablespoons shrimp paste

  • 1 tablespoon chili powder (optional for spicy)

  • 3 tablespoon oil of choice

  • 125g water

Pastry: (alternative: store brought puff pastry dough)

  • 500g all purpose flour

  • 200g unsalted butter / lard

  • 1 large egg + 50g cold water

  • 1 teaspoon salt


DIRECTIONS

For pastry:

  • Mix together salt, flour and butter / lard in food processor, pulse a few times to mix together

  • Slowly add egg and water mix. The dough should looks “loose” and crumbly

  • Transfer mixture to countertop, knee by hand to form dough (add 1 tablespoon of water if needed)

  • Cover dough with plastic wrap and chill for 30 minutes in fridge

  • Take dough out, cut in half for easier rolling

  • Working with each piece, dust the countertop with flour.

  • Roll out into 3mm thickness.

  • Cut rounds with 5” cookie cutter

  • Store in air tight container in refrigerator for later use.

  • Extra dough could be store in freezer with air tight containers for future use.

For filling:

  • Sauté onion, garlic, ginger, lemongrass in oil on medium heat until fragrant

  • Add curry powder, shrimp paste and chili powder, cook for additional one minute

  • Add halibut cheeks and water, turn down to low heat until boiled

  • Simmer until halibut cheeks are tender (add small amount of water if needed)

  • Cook until all liquid has evaporated

  • Transfer the filling on a plate, cool to room temperature.

Empanadas:

  • Preheat oven at 375F

  • Take rounds of pastry out from the fridge

  • Fill each one with 1 tablespoons of halibut cheek filling

  • Brush the edge of the pastry with water

  • Fold the pastry in half, seal the empanada by crimping with a folk on countertop

  • Place finished empanadas on baking sheet with parchment paper

  • Brush with egg wash, bake for 20-25 minutes until golden brown

Recipe copyright ©2025. All rights reserved. Featured with permission.

March 2025

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

Design