Empanadas de pescado

Step 1: Mix 1 ⅛ lb plain flour with 1 tsp salt, then add ¼ cup sunflower oil and 1 cup warm water and knead for 5 minutes into a smooth, elastic dough. Cover and rest for 30 minutes.

Step 2: Put 1 ⅓ lb white river fish fillets and 1 bay leaf in a wide pan, cover with cold water, add a pinch of the remaining ⅜ tsp salt and bring to a bare simmer. Poach until the fish is opaque and flakes easily.

Step 3: Drain, cool slightly, then flake the fish with your fingers, feeling for and discarding every bone.

Step 4: Heat 3 tbsp sunflower oil in a frying pan over a medium heat and cook 2 onions and 1 red pepper until very soft but not browned.

Step 5: Add 2 cloves garlic, 4 spring onions and 2 tsp sweet paprika and cook for 2 minutes, until the spring onions wilt.

Step 6: Fold in the flaked fish, 3 tbsp flat-leaf parsley, ½ tsp black pepper and the rest of ⅝ tsp salt. Cook for 2 minutes to drive off moisture, then spread on a plate and chill until cold.

Step 7: Roll the dough to 2 mm and cut 12 cm discs. Fill each with a heaped tablespoon of filling, fold, press firmly and crimp the edge with a fork.

Step 8: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F. Fry the empanadas 3 or 4 at a time, turning once, until puffed, blistered and golden on both sides.

Step 9: Drain on kitchen paper and serve hot with 1 lemon wedges.