Ingredients
4
200 g Ortiz mackerel loins in olive oil
6 sheets of filo pastry
10 tablespoons of olive oil
1 large onion
250 g natural peeled tomato
1 tablespoon sugar
2 eggs
8 sprigs of parsley
Black pepper
Salt
About this recipe:
A matter of molds: to prepare this recipe, you can use individual molds, such as little flan molds. You could also use muffin or cupcake molds. The secret to a beautifully presented empanadilla is to carefully fold the filo sheets on themselves to form a tulip.
1
Boil the eggs for 10 minutes, peel and chop. Drain the mackerel (set aside eight loins), break up into flakes and mix with the hard-boiled egg and the chopped parsley. Sauté the onion over a low heat for 10 minutes, add the chopped tomato and sugar, season with salt and pepper and cook for another 10 minutes. Add the chopped egg, mackerel and parsley.
2
Brush the filo sheets with oil, put them into pairs and cut each plate into six squares. Place these squares in molds and bake in the preheated oven at 150 °C for 10 minutes.
3
Let the tulips cool, remove from the mold and fill with the sauce. Garnish with a half-loin of Ortiz mackerel and serve.
¿Quieres sorprender a tus invitados en casa? Seguramente no esperen un plato con Caballa del Sur. Simplemente emplatándola desde el tarro ya está deliciosa, pero si aspiras a ‘matrícula de honor’ utiliza tu imaginación. En países como Italia su uso es mucho más habitual. Puedes utilizarla para realzar el sabor de recetas como salmorejo, escalivada o acompañando un arroz salvaje…
