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 🙂 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.
Let´s get started!
Galician Empanada – Galician Pie with cod and raisinsCourse: Pie, AppetizerCuisine: GalicianDifficulty: Medium
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)
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
- 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.
- 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 200ºC. 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. 200ºC.
- Remove from the oven and allow to cool down before eating it.
- How to desalt cod? Soak in water 24 hours. Change the water three or four times during that time.