Introducing the island’s most talented chef, Santi Taura – a culinary master with nearly 30 years of experience. Discover one of his exquisite recipes, Panades de Peix Roquer. Prepare to be amazed! | Photo by Chef Santi Taura
Ingredients
- 60g milk
- 60g sunflower oil
- 180g pastry flour (approx)
Method
- 25g base
- 10g pastry for the top part
Stuffing
- 33g parsley
- 175g chard
- 0.5kg boneless rockfish
- 58g virgin olive oil
- 5g paprika ‘tap de cortir’
- 7g salt
- 1g pepper
- 11g garlic
- 1g chili
- 6.5g dashi powder
- 5g water
Method
- 80g stuffing
Makes approximately 9 empanadas
Cooking from frozen
Time 15-18min
Temperature 210º
This story originally appeared on Upscalelivingmag
