Empanadillitas de Bacalao (Mini Cod Turnovers)

Empanadas are just little morsels of heaven, whatever filling they have. This one features cod, a common ingredient in many Caribbean dishes thanks to the region's strong culinary influence from Spain. This particular recipe is courtesy of Puerto Rican TV chef and Hispanic Kitchen member CielitoRosado. She is sharing her recipes with us here at Hispanic Kitchen. On behalf of Cielito, I hope you enjoy it.

Yield: 15 portions
(A note regarding preparation: For this recipe, you'll need to remove the salt from the salt cod ahead of time. To do this, first scrape off the cod's surface salt and then soak it for 24 hours, changing the water frequently.)

Ingredients:
1 package of empanadilla shells

Filling:
¼ cup olive oil
¼ cup for each of green pepper, red bell pepper, and onion, all chopped
1 tsp. ground garlic
½ cup fresh, chopped cilantro
¼ cup sliced olives
¼ cup raisins
½ cup tomato sauce
¼ taza white wine
1 bay leaf
1 tsp of tabasco
1 lb. desalted cod, boiled and minced (to remove salt from salt cod, soak for 24 hours, changing water frequently)
Salt and pepper to taste

Directions:
1. Prepare the filling. Put olive oil in a frying pan and heat.
2. Add the onions and peppers and cook 2-3 minutes.
3. Add the rest of the ingredients, season to taste and cook for 8-10 minutes. Let cool.
4. Prepare the turnovers. Moisten the edge of a shell and place a tablespoon of the cod filling. Fold the shell and pinch the edges until they seal. Repeat the process for each shell.
5. Fry in oil until golden brown and serve immediately.

Tip:
You can also prepare them ahead of time and freeze them until ready for use.

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