Zucchini and Hake in Puff Pastry: A Taste of Spanish Sunshine

There are some dishes that, with a single bite, transport you back in time and place. For me, this Zucchini and Hake in Puff Pastry is one of them. I recall a crisp Thanksgiving in Spain, a time when family gatherings take on a different rhythm, and the usual hustle and bustle of American holidays are replaced by a more leisurely, sun-drenched appreciation for good food and company. I stumbled upon a cooking magazine, “Comer Bien,” its pages filled with the vibrant flavors of Spanish cuisine. This recipe, originally titled “Hojaldre de merluza y calabacin,” immediately captured my imagination. It’s a dish that speaks of simplicity, elegance, and the joyous abundance of fresh ingredients. The memory of sharing these golden parcels with my daughter, savoring each flaky bite, and then enjoying the leftovers even more the next day, is a cherished culinary moment.

Recipe Overview

• Prep Time: Approximately 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 individual pastries
• Dietary Type: Pescatarian

Ingredients

For the Filling:

• 8 ounces hake fillets
• 12 ounces zucchini, shredded
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 1 garlic clove, finely chopped
• 8 fresh basil leaves, chopped
• 8 green olives, sliced
• 2 tablespoons Italian breadcrumbs
• 1 cup dry white wine
• 4 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon fresh coarse ground black pepper

For the Pastry:

• 1 (17 1/3 ounce) box puff pastry (Pepperidge Farm is a reliable choice)

Equipment Needed

• Large skillet
• Medium saucepan
• Cutting board
• Sharp knife
• Baking sheet
• Parchment paper (optional, for easier cleanup)
• Fork
• Rolling pin (if your puff pastry isn’t pre-rolled)

Instructions

1. Begin by preparing the aromatic base for your zucchini and hake filling. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped garlic clove, onion, carrot, and celery rib. Sauté these vegetables, stirring occasionally, until they begin to soften and become fragrant, about 5-7 minutes.

2. Introduce the zucchini and sliced green olives to the skillet. Continue to cook, stirring, for approximately 5-6 minutes. The zucchini will release some of its moisture and begin to soften. Season the mixture with 1 teaspoon of kosher salt and ½ teaspoon of fresh coarse ground black pepper.

3. Remove the skillet from the heat. Stir in the chopped fresh basil leaves. This is the moment to add that burst of herbaceous freshness. Set this zucchini mixture aside.

4. Now, it’s time to prepare the delicate hake. In a medium saucepan, bring about 3 cups of water to a boil, seasoned with a little salt. Gently add the hake fillets to the boiling water. Cook them for about 2-3 minutes, just until they are opaque and cooked through. Be careful not to overcook them, as this can make the fish dry.

5. Using a slotted spoon, carefully remove the hake fillets from the water. Transfer them to a plate or bowl to cool slightly. Once they are cool enough to handle, flake the hake into bite-sized pieces, discarding any bones or skin. Reserve the cooking liquid from the fish as it contains valuable flavor from the vegetables and wine.

6. Prepare your puff pastry. If you are using frozen puff pastry, ensure it has been thawed according to package directions. Unfold the pastry sheets. You will need to cut each sheet into 4 equal rectangles, yielding a total of 8 rectangles. This recipe is designed to make 4 individual turnovers, so you’ll use 4 rectangles as bases and the remaining 4 as tops.

7. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper, if desired, for easier cleanup.

8. On the center of 4 of the puff pastry rectangles, evenly sprinkle the Italian breadcrumbs. This layer of breadcrumbs acts as a fantastic moisture barrier, helping to prevent the pastry from becoming soggy from the filling.

9. Spoon approximately half of the sautéed zucchini and olive mixture over the breadcrumbs on each of these 4 rectangles. Distribute it as evenly as possible.

10. Gently layer the flaked hake over the zucchini mixture on each pastry base. Aim for a relatively even distribution of fish across all four.

11. Top the hake with the remaining zucchini and olive mixture. You want a generous, but not overflowing, filling for each pastry.

12. Take the remaining 4 puff pastry rectangles and carefully place them over the filled bases. Gently press the edges of the top and bottom pastry layers together to seal them. To ensure a good seal and a beautiful finish, use a fork to crimp the edges firmly. You can also trim any excess pastry if needed for a neater appearance.

13. Place the sealed turnovers onto the prepared baking sheet.

14. Bake in the preheated 400-degree Fahrenheit (200 degrees Celsius) oven for 20 minutes, or until the puff pastry is gloriously golden brown and puffed up. The pastry should be crisp and flaky.

Expert Tips & Tricks

When working with puff pastry, keeping it cold is paramount. If your kitchen is warm, consider placing the pastry in the refrigerator for a few minutes between steps if it feels too soft or sticky. The breadcrumbs are a crucial element; don’t skip them, as they absorb excess moisture and maintain the pastry’s delightful crispness. When flaking the hake, be sure to remove any small bones that may have been missed during filleting. If you find your oven tends to bake unevenly, consider rotating the baking sheet halfway through the baking time.

Serving & Storage Suggestions

Serve these Zucchini and Hake in Puff Pastry immediately after baking, while the pastry is at its peak crispness and the filling is warm and fragrant. They make a wonderful light lunch, appetizer, or a complete meal when served with a fresh green salad tossed with a lemon vinaigrette. If you have any leftovers, they store remarkably well. Allow them to cool completely before transferring them to an airtight container. They can be refrigerated for up to 2 days. Reheat them gently in a moderate oven (around 350°F or 175°C) for about 10-15 minutes until warmed through and the pastry has regained some of its crispness. Avoid reheating in the microwave, as this will make the pastry soggy.

Nutritional Information

(Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	945 kcal	–
Calories from Fat	558 kcal	–
Total Fat	62.1 g	95%
Saturated Fat	14 g	70%
Cholesterol	24.6 mg	8%
Sodium	952.2 mg	39%
Total Carbohydrate	66.2 g	22%
Dietary Fiber	4 g	16%
Sugars	5.5 g	22%
Protein	21.3 g	42%

Variations & Substitutions

While hake is a beautiful white fish for this recipe, you can absolutely substitute it with other firm white fish such as cod, sole, or even a mild-flavored snapper. Just ensure the cooking time is adjusted accordingly if the fillets are significantly thicker or thinner than hake. For a vegetarian option, you could omit the fish entirely and increase the amount of zucchini, perhaps adding some finely chopped mushrooms or leeks for extra depth of flavor. If you prefer a more herbaceous filling, consider adding a pinch of dried oregano or thyme along with the basil.

FAQs

Q: Can I make the filling for this recipe ahead of time?
A: Yes, you can prepare the zucchini and hake filling a day in advance. Store it in an airtight container in the refrigerator. Ensure it is completely cooled before storing.

Q: How do I prevent the bottom pastry from becoming soggy?
A: The Italian breadcrumbs are your best friend here! They create a vital barrier. Ensure you sprinkle them evenly over the pastry before adding the filling. Also, avoid overfilling the turnovers.

Q: My puff pastry is sticking to the counter, what should I do?
A: Puff pastry works best when it’s cold. If it becomes too soft and sticky, dust your work surface and the pastry lightly with flour, or place it back in the refrigerator for 10-15 minutes to firm up before continuing.

Q: Can I use a different type of cheese in this recipe?
A: While this recipe doesn’t include cheese, you could certainly add a small amount of grated Parmesan or a mild crumbled feta to the zucchini mixture for an extra layer of flavor.

Q: How can I make this recipe gluten-free?
A: To make this gluten-free, you would need to source a gluten-free puff pastry alternative. The filling itself is naturally gluten-free, provided your breadcrumbs are also gluten-free.

Final Thoughts

This Zucchini and Hake in Puff Pastry is a testament to how simple ingredients, treated with care, can create something truly magical. It’s a dish that feels both comforting and elegant, perfect for a weeknight meal or a special occasion. I encourage you to try it, to savor the flaky pastry and the delicate balance of flavors. It’s a recipe that carries a little bit of that Spanish sunshine with every bite. Share it with loved ones, or enjoy it as a delightful solo treat. Perhaps pair it with a crisp glass of Albariño or a light Verdejo to complete the experience. I’d love to hear about your culinary adventures with this dish!