Cockles empanada (dough of rye and corn flours)

Cockles empanada (dough of rye and corn flours)

Course: Appetizer, First dish
Cuisine: Galician
Keyword: cockles, empanada
Calories: 365.95kcal

Prep Time: 1 hour 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Recipe, step by step, to learn how to make a cockle empanada with corn and rye flours
Servings 6 serves



  • 500 g cockle
  • 1 red pepper
  • 1 onion
  • 1 sachets saffron
  • olive oil


  • 200 g corn flour
  • 200 g rye flour
  • 100 g wheat flour
  • 15 g fresh yeast
  • 400 ml water

Step by step instructions


  • Open the cockles, washed and cleaned of sand, in a little water. Remove from the shells and reserve.
  • Strain the broth resulting from opening the cockles and reserve.
  • Add oil to a frying pan and slowly fry the onion and red pepper cut into julienne strips.
  • When they are almost done add a saffron paper and mix. Remove from the heat and reserve.


  • Put the mixed flours in a bowl and make a hole in the center.
  • Inside, pour the warm water mixed with the broth of the cockles and the crumbled yeast.
  • Mix and knead everything well
  • Form a ball. Cover with a cloth and let it rest for 30 minutes.


  • Put a sheet of baking paper on a baking pan.
  • Divide the dough into two halves and roll out small portions (the dough with corn flour breaks easily) to cover the tray.
  • Spread the sauce and the cockles over the dough.
  • Repeat the stretching operation to cover the filling.
  • Seal the dough around the edges and make a small hole in the center.
  • Brush the empanada with oil from the sauce and mark the portions with a knife before baking to prevent it from breaking when sliced.
  • Put in the oven, preheated to 200ºC, for 45 minutes.


Calories: 365.95kcal | Carbohydrates: 67.25g | Protein: 10.74g | Fat: 6.84g | Saturated Fat: 0.93g | Sodium: 8.4mg | Potassium: 314.14mg | Fiber: 7.45g | Sugar: 2.56g | Vitamin A: 623.1IU | Vitamin C: 26.7mg | Calcium: 67.73mg | Iron: 4.37mg

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