Tilapia Empanadas
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Tilapia Empanadas

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 24 small empanadas

Recipe and photo courtesy of


  • 3 tablespoons olive oil
  • 1/2 cup white or yellow onion, finely chopped
  • 2 big garlic cloves, finely chopped
  • 4 Diamond Reef® Tilapia fillets, defrosted
  • Pepper to taste
  • 2 small red potatoes, peeled, cooked and chopped into small cubes
  • 2 carrots, peeled, cooked and chopped into small cubes
  • 6 black olives, chopped
  • 6 green olives, chopped
  • 4 teaspoons capers
  • 3/4 teaspoon salt
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon paprika
  • 1 tablespoon white wine vinegar
  • 6 fresh parsley sprigs, finely chopped
  • 1 box of puff pastry sheets (2 sheets), defrosted
  • 1 egg

You will also need:

  • All-purpose flour
  • Baking sheets
  • Parchment paper
  • A 4-inch round mold to cut the empanadas


  1. Preheat oven to 350 degrees F.
  2. Warm oil in a large skillet. Add onion and garlic and sauté for 1 minute.
  3. Add the four tilapia fillets, season with pepper to taste and cook 2-3 minutes per side.
  4. Break up the cooked fish inside the skillet with the help of a couple of forks.
  5. Incorporate potatoes, carrots, olives, capers, salt, peppers, paprika, parsley and vinegar with the fish.
  6. Cook for 2-3 minutes more. Taste for salt. Turn heat off and set aside.
  7. Place 1 puff pastry sheet on a lightly floured, clean surface (leave the other sheet in the fridge), and using a floured rolling pin, roll the puff pastry sheet to 12 x 12 inches.
  8. Cut 9 circles with the round mold (you can also use a round lid or the rim of a glass). Put the excess pastry in a plastic bag and refrigerate.
  9. Fill each empanada with a teaspoon of the fish filling. Fold pastry over the filling, and, with your fingers, press the edges of the pastry until it is sealed. Finally, use a fork to crimp the edges. Make a small slit on the top of each empanada to allow vapor to escape and place empanadas on a parchment paper covered baking sheet.
  10. Repeat the process for a total of 9.
  11. Take the second puff pastry sheet from refrigerator and make another 9. Add the excess pastry to the excess pastry from the first sheet, knead for a few minutes, and roll the pastry again. You will get another 4-6 empanadas.
  12. Whisk egg and brush each empanada. Bake for 20-22 minutes or until pastry is golden brown.

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