Corn pie with cod and raisins
Juicy and sweet is one of the most popular empanadas in Galicia. Raisins are the perfect counterpoint to fever.
Chef: Pepe Sola
An heir to an important saga with hoteliers, he began working in the dining room as a sommelier to finish in the kitchen. Now, in full maturity, with a fruitful journey, he sees his consolidated project: the renovation of Galician cuisine is a reality.
- 1 clove garlic
- 1/2 white leek
- 1 red pepper
- 400 g corn flour
- 200 g of wheat flour
- 25 g raisins
- 250 g grated salted cod
- olive oil
- a little red pepper
- 2 eggs
- 5 cl oil
- 15 cl water
- 100g butter
- A splash of white wine
- 1 onion
- Peel and chop the vegetables.
- Stew very slowly in the oil.
- When the vegetables are very tender, add the red pepper and stir.
- Put a dot of salt and book.
- Once cooled, mix with cod and raisins.
- Mix all ingredients and knead until a fine dough remains.
- With cornflour, the dough won’t mix perfectly, so it’s a little harder to stretch. For this reason, it is convenient to grease a baking sheet with oil and little by little to stretch pieces of dough and join them carefully until they cover the bottom.
- On this basis, distribute the filling of vegetables, cod and raisins. Cover with the dough little by little, joining the pieces in the same way as the base.
- Preheat the oven to about 170 ° and bake the empanada for about 35 or 40 minutes until golden and crispy.
- Serve the pie in pieces to make it easier to eat.
I will see you on another recipe.
David from 55000 Recipes