Corn pie with cod and raisins – 55000 Recipes. Passion for food


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.


  • Sol
  • 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



  1. Peel and chop the vegetables.
  2. Stew very slowly in the oil.
  3. When the vegetables are very tender, add the red pepper and stir.
  4. Put a dot of salt and book.
  5. Once cooled, mix with cod and raisins.


  1. Mix all ingredients and knead until a fine dough remains.
  2. 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.
  3. 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.
  4. Preheat the oven to about 170 ° and bake the empanada for about 35 or 40 minutes until golden and crispy.


  1. Serve the pie in pieces to make it easier to eat.


I will see you on another recipe.
David from 55000 Recipes