Filo pastry empanadilla and Ortiz Mackerel
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
8 sprigs of parsley
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.
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.
2Brush 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.
3Let the tulips cool, remove from the mold and fill with the sauce. Garnish with a half-loin of Ortiz mackerel and serve.
Dinner with friends