Best Royal Fish Empanadas And Coconut Rice Recipes

Rice Pudding Empanadas image

Provided by Food Network

Categories dessert

Time 1h

Yield 9 empanadas

Number Of Ingredients 11

1 cinnamon stick
Peel from 1 orange
2 cups water
1 cup short-grain rice
1/4 cup unsweetened shredded coconut
2 cups milk
3/4 cup sugar
1/4 teaspoon salt
9 (6-inch) flour tortillas
Vegetable oil for frying
1 teaspoon ground cinnamo

Steps:

Put the cinnamon stick, orange peel and water in a medium heavy saucepan and bring to a boil over high heat. Stir in the rice and coconut and cover, reduce heat to low, and cook until rice is tender, about 20 minutes. Uncover, remove and discard cinnamon stick and orange peel. Add milk, 1/2 cup of the sugar, and salt and mix well. Increase heat to medium. Bring to a simmer and cook, stirring frequently, until very thick, about 15 minutes. Remove from heat and set aside to cool completely.
Measure about 1/2 cup of the pudding into center of each tortilla, then fold the tortilla in half, pressing gently to close edges. The sticky rice filling acts as glue to keep the empanadas closed.
In a large, heavy bottomed pan, heat vegetable oil (about 1/8-inch high) to 350 degrees (oil should be hot but not smoking). Working in small batches, fry the empanadas, turning after the first side has browned, about 3 minutes per side.
Combine remaining 1/4 cup sugar with ground cinnamon and set aside. Remove finished emapanadas to paper towels for draining, then sprinkle with cinnamon sugar while still warm.

Royal Fish Empanadas and Coconut Rice image

Provided by Pinay0618

Categories Tilapia

Time 50m

Yield 10 empanadas

Number Of Ingredients 15

1 lb tilapia fillet
3 tablespoons olive oil
1/2 onion, finely chopped
2 garlic cloves, finely chopped
4 roma tomatoes, diced
4 -6 black olives, chopped
1/4 cup lime juice
salt and pepper
1 lb puff pastry
2 egg yolks
1/2 cup coconut flakes
2 cups rice
1/4 cup butter
1 (11 7/8 ounce) can coconut water
1 (15 ounce) can whole kernel corn

Steps:

Boil fish filets with a bit of salt until tender.
In a saucepan sauté onion and garlic. Add fish and stir constantly. Fish should be tender enough so it falls easily apart.
Add olives, tomatoes, parsley, and limejuice. Adjust seasoning to taste.
Cook for 10 minutes and refrigerate.
In the meantime, roll pastry dough out and cut circles with a cookie cutter or a round plastic container.
When the filling is cool start making the empanadas.
Pre-heat oven to 350°F (175°C)
Brush some egg yolk in half of the edge of one of the circles with a pastry brush.
Put a spoonful of filling in the middle of the circle and fold it in half; bringing it together the edge with egg yolk over the opposite edge.
With a fork seal the empanada, brush some more egg yolk on top for coloring and sprinkle with coconut flakes.
Place over greased cookie sheet.
Repeat operation with the rest of the circles.
Bake for 15-20 minutes or until the edges start to turn golden brown. Cool before serving.
For the rice:.
Fry rice in butter until it starts turning golden, add coconut water and corn with the liquid it comes inches Season to taste. Bring to a boil, reduce heat to low and cover. Cook for 15-20 minutes or until rice is tender and has absorbed the liquids.