, , , , , ,

Together with the cockles Empanada this is my favorite. I am mad about Salty Cod. It has a beautiful flavour and texture. Very different to the fresh one.

And this Empanada…with the raising contrast…and the Pimenton touch… And it gets better the next day when the pastry has absorbed all the flavours.

Enjoy it with a cold Albariño.

Music…Over and Over by Morcheeba


The Pastry:

  • 650gr. Strong Flour.
  • 40gr. Fresh Yeast or 10gr. dried one.
  • 150ml. Whole Milk.
  • 50ml. water.
  • 100gr. Extra Virgin Olive Oil.
  • 100gr. Lard.
  • 1 Egg.
  • A tea spoon of salt.
  • A tea spoon White Sugar.
  • Another egg for “painting”.

The Filling:

  • 500gr. Dried salty Cod.
  • 2 Big Onions.
  • A glass of White Wine.
  • 60gr. Raisins.
  • Half Tea spoon Pimenton.
  • Extra Virgin Olive Oil.
  • Salt.


The Filling:

The cod, to be ready to be use needs to be soak in water for at least 24 hours. Change the water a few times.

After this, boil the cod for 10 minutes (reserve 5 table spoons of the water where you boiled the cod). Let it cool down. Remove the skin and all bones using your fingers.

Chop the two onions. In a pan with olive oil cook the onions until soft. Add the cod flakes and raisins. Cook and stir for 2 minutes. Add the white wine, the water where you boiled the cod and the Pimenton. Season and let the sauce reduce. But not completely or the Empanada will be too dry.

The Pastry:

Put in a bowl the milk, water, olive oil and lard. Heat in the microwave for 90 seconds. Add the yeast, sugar and salt. Mix until the yeast dissolves.

Put the flour in a bowl. Add, in the centre, the mix with the yeast plus 1 egg. Mix in the bowl until all ingredients are integrated.

Place the dough in a flat surface with flour. Work with your hands for 5 minutes. Divide the dough in two pieces.

Using a roller flat both pieces to 1 cm thick.  Place one sheet on an oven tray with baking paper.

Pre heat the oven at 175 degrees.

Now add the filling to the pastry sheet. Spread it evenly.

Put the other sheet on top. Cut the excess dough and keep it for decoration. Seal it using a fork.

*With the dough leftovers, make some sticks and balls and stick them on top as decoration.

Paint all the surface with egg and into the oven for 30-40 minutes.