galician-empanada-galician-pie-cod-and-raisins

Galician Empanada – Galician Pie with cod and raisins – Video recipe

A new version of Galician empanada, this time Galician Pie with codfish and raisins.

I love all versions of a good homemade Galician empanada, but this one was new for me. I went to Galicia (Northern Spain) for a few days last summer and tried for the first time at the bakery, La Pintora.

It is so juicy, a little bit sweet and with homemade dough, it is just perfect.

The empanada dough is super simple to make and if you have a kitchen appliance like my Kenwood, then it takes 5 minutes.

The cod fish filling is also super easy to make, but the assembly might be tricky. That is why I made a little video to show you how to assembly the empanada 馃檪 If you have any questions just leave a comment and I will help you.

Salted cod or fresh cod?

You can use both of them. I am using dried and salted cod as it has more flavour but with fresh cod is also delicious.

Not a big fan of Codfish?

You can use canned tuna instead and add 1 cup of tomato sauce. Then skip the raisins. This will be a traditional Tuna Empanada that is also amazing. I will share the traditional Tuna Empanada recipe soon.

No time to make the dough?

If you really do not have time to make the dough you can try with store-bought pastry dough. But I can ensure you does not take that much time to make the dough at home and the result will be better.

galician-empanada-galician-pie-cod-and-raisins
galician-empanada-galician-pie-cod-and-raisins

Let麓s get started!

Galician Empanada – Galician Pie with cod and raisins

Recipe by Enara ParraCourse: Pie, AppetizerCuisine: GalicianDifficulty: Medium
Servings

4

servings
Prep time

50

minutes
Cooking time

45

minutes

Ingredients

  • Dough
  • 250 g plain flour (or 175 g plain flour and 75 g corn flour)

  • 75 ml warm water

  • 50 ml olive oil

  • 25 ml white wine

  • 20 g fresh yeast

  • 1/2 teaspoon salt

  • 1 egg (for egg wash)

  • Filling
  • 225 g Codfish, desalted

  • 1 large onion, chopped

  • 1 large red bell pepper, chopped

  • 2 garlic cloves, chopped

  • 2 tbs tomato sauce

  • 1 cup of raisins

  • 1 tsp paprika powder

  • 2 tablespoon olive oil

  • 1 teaspoon salt

Directions

  • Dough
  • Place the flour in a large bowl.
    Dissolve the yeast in the warm water. Add it to the bowl. Add the olive oil, white wine and salt to the bowl.

    If you have a Kenwood or a similar food processor, dissolve the yeast in warm water and add all the ingredients to the bowl. Mix in low speed for 5 minutes until the dough is smooth.
  • Start mixing with a spoon and then with your hands. Place the dough on the clean kitchen countertop and knead until the dough is smooth. It takes 8-10 minutes. Shape it into a ball.
  • Sprinkle some flour over the bowl and place the ball inside. Cover with a cloth and let it rest for 30 minutes.
  • Filling
  • Heat 2 tablespoons olive oil in a large pan over low-medium heat. Stir in chopped onion, bell pepper and garlic. Add salt and cook over medium heat until soft and golden. Around 15 minutes.
  • Chop the cod in small pieces. Add the cod to the pan. Add tomato sauce, raisins and paprika powder. Mix and cook for 5 to 8 minutes. The filling needs to be a little bit juicy. Set aside.
  • Shape the dough and bake (see video below)
  • Divide the dough into two equal pieces, one will the base and the other one the cover.
  • Preheat oven 200潞C. Top and bottom heat. Place baking paper on a baking sheet.
  • Stretch one of the pieces with a rolling pin until you get a thin sheet, around 2-3 mm thickness.
  • Place the dough on the baking sheet.
  • Spread the filling over the dough, but leave some space around the edge to close the empanada.
  • Stretch the other dough piece. Need to be the same size as the first sheet. Lay it down over the filling. Seal the edges.
  • Brush the surface with beaten egg and bake for 30 minutes until golden. 200潞C.
  • Remove from the oven and allow to cool down before eating it.

Recipe Video

Notes

  • How to desalt cod? Soak in water 24 hours. Change the water three or four times during that time.

Tools that I used to make the dough:

One Comment

  1. Pingback: Where to eat best empanadas in Baiona - La Pintora - RootsandCook

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