Galician codfish and raisins empanada, with homemade and delicious dough.
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Total: 1 h 50 min Diners: 6
Although the octopus empanada was a discovery in my life, I have to admit that if I had to choose a Galician empanada it would always be the cod with raisins. I love that sweet/salty contrast that works wonderfully between the salty fish and the raisins. In addition, the good thing about this empanada is that we only have to worry about poach the onion until it caramelizes very well because then it will be already with the fire off when we will incorporate the raisins and previously desalted cod.
It is important, or crucial, this step: desalting the cod in the refrigerator, in plenty of water, and change it a couple of times to achieve the point of salt that we like each one. I always recommend tasting even a little bit of the fish.
The empanada is a symbol of Galician cuisine, but the truth is that it occurs in many more parts of Spain. There are famous empanadas in Mallorca, in Castilla y León and now even those brought from abroad by Argentines and Venezuelans to all parts of the peninsula; although that would be more our empanadillas because they do not make them in large format. The empanada is a symbol of sharing, festivity and is also the perfect recipe to leave made in advance and always succeed.
It is essential that the dough is light; in my opinion we should never talk about a yeast dough with a bready texture because it would eat the protagonism of the filling. At least I like it that way and every time I see those fat doughs I think that they have wanted to fill us with bread and little filling. If you like empanadas, but you want other fillings, fantastic options can be: the classic tuna (which can also be made with purchased filo dough), lacón and chorizo, mussels or meat and raisins (with puff pastry dough).
How to make cod and raisin empanada
How to make cod and raisin empanada
. Codfish empanada with raisins Clara Villalón
Ingredients
Ingredients
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For the dough
Wheat flour, 250 g Sweet paprika, 2 teaspoons Salt, 7 g Milk, 50 ml Mild olive oil, 80 ml White wine, 50 ml Egg, 2 pcs (1 for the dough and 1 for painting)
For the filling:
White onion, 4 pcs Salted cod crumbs, 500 g Raisins, 200 g Extra virgin olive oil, c/s Salt, a pinch Sweet paprika, 1 tsp White wine, 100 ml
Step 1
The night before put the cod to desalinate in plenty of cold water, inside the refrigerator or, if it is winter, on the terrace. Change the water a couple of times every 4/6 hours until you get the salt level to taste.
Step 2
Peel the onion and chop it into brunoise (small squares). Put the onion to poach in a large pot with olive oil and a little salt. Cover and let it practically start to caramelize. This should be done over high heat at the beginning and then lower it to the minimum. Stir from time to time to make sure it does not stick.
Step 3
Meanwhile, prepare the dough. To do this we will only have to mix all the ingredients in a bowl and bring them together. It is not necessary to knead, we just want to amalgamate everything together and integrate. It is always better to mix the paprika – quality paprika, it makes a big difference – with the flour beforehand. Let it rest for 30 minutes.
Step 4
When the onion is already caramelized add the paprika and also the wine, turn up the heat and let the wine evaporate completely. Then, turn off the heat and add the cod well drained of the water and the raisins. Mix everything very well, the cod will break up, and cool completely.
Step 5
Divide the dough into two balls, one larger than the other. The larger one will be the bottom layer of the empanada and the smaller one will be the top layer. Roll out the two balls of dough, it is easier if you put them between baking paper so that they do not stick together. Improve the shape with the knife so that it is either round or rectangular, or whatever shape you want.
Step 6
Place the filling on the base leaving a couple of fingers of margin with the edges. Cover with the top layer of dough and close the empanada very well making a tucked edge on itself. There should be no holes left. Finish making a chimney at the top, a hole with the help of a knife. We can decorate the pie with leftover dough that we have left.
Step 7
Paint the empanada with beaten egg and place in the oven, preheated to 200°C, for approximately 25 minutes or until golden brown.
