Recipe courtesy of Cafe Sevilla

Empanada Barcelona

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  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
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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


  1. Blend all ingredients together.

Spinach Filling:

  1. 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:

  1. Combine wine craisins and butter. Reduce to a syrupy sauce.
  2. Puff pastry: 1 sheet frozen puff pastry, defrosted 1 egg yolk combined with 1/2 teaspoon salt
  3. 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.