From Pescatore Seafood we are pleased to introduce a new product that we have introduced in the market with the rich flavor that characterizes us: empanadillas.
We wanted to recreate a dish that is always welcome at our table, the turnovers with the seal of quality of Pescatore Seafood.
We decided to include in the fillings of our turnovers the 5 best-selling products that we know you will love:
Calamari Tentacles Turnovers · Octopus Style
Alaska Pink Salmon Turnovers
Shrimp Turnovers
Seafood Mix Turnovers
Alaska Pollock Turnovers Bacalao Style
All our turnovers are made with wheat flour and have a shelf life of 24 months from production. For your convenience we have packaged each one separately and in a presentation of 5 units.
To prepare them you only have to follow the instructions below:
Do not defrost the empanadas before cooking them.
Choose your favorite cooking method.
Electric oven: temperature 180 °C, time 38-40 minutes. Place on a previously floured tray to avoid sticking.
Airfryer: temperature 180°C, time 10-12 minutes
Fryer: temperature 180-200 C°, time 5-7 minutes
For your safety we have included in our packaging warnings about possible factors that could negatively affect your body if you are allergic to mollusks, fish, soy, wheat.
The origin of empanadillas:
The empanada is a dough filled with meats, vegetables or fruits baked in the oven or fried in oil or fat. Its name comes from the Spanish word empanar, whose first meaning is "to enclose something in dough or bread to bake it in the oven".a Its origin goes back to the custom of stuffing bread with viands or vegetables, which shepherds and travelers took to eat them in the countryside. Over time, the bread dough was eventually baked together with its filling and, later, other doughs were made to wrap the filling.
This type of preparation gave rise to dishes such as Italian calzones, Galician empanadas and British Cornish pasties; perhaps in a similar way came Tunisian briks, Turkish börek, and Arab sfihas and fatayer.
In the Middle Ages, one of the most important purposes of these preparations was to preserve the meat, since cooking them in a consistent dough protected them for several days, while when they were intended to be eaten immediately, they were baked in thinner pastries.
The Ibero-American empanadas derive from those European and Middle Eastern empanadas (fatay and sfihas) that, after their diffusion in the south of Europe (mainly Andalusia), arrived in America with the Spanish conquerors.
At Pescatore Seafood we think of you and your comfort, we continue to bring you the best of the sea straight to your table.
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