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1
Boil fish filets with a bit of salt until tender.
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2
In a saucepan saute onion and garlic. Add fish and stir constantly. Fish should be tender enough so it falls easily apart.
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3
Add olives, tomatoes, parsley, and limejuice. Adjust seasoning to taste.
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4
Cook for 10 minutes and refrigerate.
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5
In the meantime, roll pastry dough out and cut circles with a cookie cutter or a round plastic container.
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6
When the filling is cool start making the empanadas.
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7
Pre-heat oven to 350u00b0F (175u00b0C)
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8
Brush some egg yolk in half of the edge of one of the circles with a pastry brush.
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9
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.
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10
With a fork seal the empanada, brush some more egg yolk on top for coloring and sprinkle with coconut flakes.
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11
Place over greased cookie sheet.
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12
Repeat operation with the rest of the circles.
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13
Bake for 15-20 minutes or until the edges start to turn golden brown. Cool before serving.
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14
For the rice:.
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15
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.
