Empadas de bacalhau (Portuguese Codfish Empanadas)

Empadas de Bacalhau, or Portuguese codfish empanadas, are a savory delight showcasing Portugal’s beloved bacalhau. These flaky pastries are stuffed with a flavorful codfish filling, often seasoned with onions, garlic, and fresh herbs.

Popular in cafés and bakeries, they’re perfect as a snack, appetizer, or part of a festive spread.

The preparation involves making a buttery pastry dough and a rich filling of salt cod, softened and shredded to perfection. These little pies are best served warm, letting their aroma and flavors shine.

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• ½ cup vegetable shortening, chilled
• ½ cup ice-cold water (plus more if needed)
• 1 large egg yolk (for brushing)

For the Filling:

• 1 pound salt cod, soaked overnight and desalted
• 3 tablespoons olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 medium tomato, finely diced
• 1 teaspoon paprika
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh cilantro (optional)
• ¼ teaspoon ground black pepper
• 1 hard-boiled egg, diced (optional)

Instructions:

1. In a large mixing bowl, whisk together the flour and salt. Add the butter and shortening, working them into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing just until the dough comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Bring a pot of water to a gentle boil. Add the soaked salt cod and simmer for 10 minutes. Drain and let cool slightly, then shred the cod into small pieces, removing any bones or skin.
4. Heat the olive oil in a skillet over medium heat. Sauté the onion until soft and translucent, about 3 minutes. Add the garlic and tomato, cooking until softened.
5. Preheat your oven to 375°F. Roll out the dough on a floured surface to about ⅛-inch thickness. Cut out circles using a 4-inch cutter or a small bowl.
6. Place a spoonful of the filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges to seal. Crimp the edges with a fork for a decorative finish.
7. Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown. Serve warm or at room temperature.