Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Spanish olive oil
  • 2 garlic cloves (finely chopped)
  • 1/2 onion (finely chopped)
  • 1 can pink salmon (ready to use with no bones and skin)
  • 2 tablespoons Spanish olives (alcaparrado with red pimentos)
  • 1 tablespoon capers
  • 1 cup tomato puree
  • 2 cups white potatoes (peeled and diced)
  • 1 tablespoon Knorr® Tomato with Chicken Flavor 2.2 lb (Granulated Bouillon)
  • 1 teaspoon black pepper
  • 4 ready to use pie crusts
  • 1 egg (beaten)

Instruction

  • Make the Spanish salmon dish that will be used to stuff the empanadas. Add olive oil to a pan and sauté the garlic, the onions and the salmon.
  • Add the rest of the ingredients and season with Knorr® Tomato Bouillon with Chicken Flavor to add that authentic latino flavor.
  • Cook the salmon until potatoes are tender and let it get cold before preparing the empanadas.
  • Extend the pie crust and cut circles. Stuff each with the Spanish salmon dish, seal with egg wash and bake at 450 degrees Fahrenheit until golden brown.
  • Serve the empanadas hot and pair with your favorite salad or the flavorful Knorr® Black Bean Salad