Empanada Barcelona

Total Time:
1 hr 10 min
20 min
50 min
  • Salmon Mousse:
  • 1/2 pound salmon fillet
  • 1 cup whipping cream
  • Salt and pepper to taste
  • Lemon juice
  • 2 egg whites
  • Spinach Filling:
  • 3 pounds spinach
  • 2 peeled shallots, chopped
  • 1/4 cup toasted pine nuts
  • 1/2 cup craisins
  • Olive oil
  • Cranberry Port Sauce:
  • 1 quart port wine
  • 1/2 pound craisins
  • 1/2 pound butter
Salmon Mousse:
  • Blend all ingredients together.

Spinach Filling:
  • Saute spinach, shallots, pine nuts and craisins in olive oil at high temperature for a short period of time. Take off heat, set aside to cool.

Cranberry Port Sauce:
  • Combine wine craisins and butter. Reduce to a syrupy sauce.

  • Puff pastry: 1 sheet frozen puff pastry, defrosted 1 egg yolk combined with 1/2 teaspoon salt

  • Assembly: Put pastry on a parchment lined sheet pan. Place salmon mousse down the middle and top with spinach filling. Roll pastry jelly-roll style. Brush egg yolk over the entire surface and bake in a preheated 325 degree oven for about 40 minutes, or until golden brown. Let empanada cool down. Cut into 1-inch thick sections and serve each slice with a generous portion of cranberry port sauce.

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