Ingredients to make Galician cod empanada:
- 400 gr of soaked cod
- 50 grams of sausage
- 1 onion
- 50 gr of red peppers
- 1 tablespoon tomato sauce
- Parsley
- 50g pitted raisins
- 1 tablespoon paprika
- 5cc of oil
- Saffron
- 1 egg
For the mass
- 200 grams of flour
- 50 cc of fried oil
- 1 sachet of yeast
- 50 ml of milk cream
- 50 ml of warm water
- 1 egg
- Salt
How to make Galician cod empanada:
Make a volcano with the flour, put the rest of the ingredients for the dough in the center and work until the dough is well bound (it has to come off your hands, otherwise add more flour in small quantities). When it’s ready, divide it in half and form two balls. Cover them and leave them in a warm place for about an hour, so that the dough rises. Meanwhile, prepare the filling: place the cod with a little water in a saucepan, just to cover it and bring it to a boil. Drain and remove the skin and bones. Crumble it. Put the oil in a pan and fry the chopped onion.
When it begins to take color add the parsley. Then add the raisins, tomato sauce and paprika. Give it a couple of turns and add the cod, the chorizo in pieces and the pepper in strips. Season it with salt and saffron and let it cook for a few more minutes. Take a ball of dough, stretch it with a rolling pin and line a round mold with low walls, previously greased and floured. Pour the filling over the dough and spread it out. Wet the edges of the dough so that it sticks with the cover. Stretch the other ball of dough and paint it with water on the part that will touch the filling and the edges of the other dough. Seal the edges with a fork or make a well-done brisket with the two dough’s. Prick the upper surface with a fork so that the vapors generated inside can escape and avoid possible dough bubbles.
Decorate with dough scraps forming figures or simply straight lines or however you want. Brush the surface with beaten egg and bake until golden brown.
