El Pasticio de Nicola: Fish Empanadas with Flaky Homemade Dough | Creamy Filling That Holds Its Shape — Empanadas de Merluza

Mar 24, 2026 | This version of fish empanadas is built around a simple idea: a filling that is creamy and smooth, but still holds its shape.

I used hake in this case, an affordable and widely available option, although the recipe can be adapted to other types of fish. With a simple preliminary step and careful cooking, the result is a filling where the texture of the fish remains noticeable in every bite.

The dough is homemade and loosely inspired by puff pastry. It’s not a classic laminated dough, but a simpler and more practical version that bakes up light, flaky, and crisp — perfect for this kind of empanada.


Click here for the recipe. Then click on ‘more’.