Name: Cockles empanada (dough of rye and corn flours)
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Ingredients: 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

Cockles empanada (dough of rye and corn flours)

Course: Appetizer, First dish

Cuisine: Galician

Keyword: cockles, empanada

Calories: 365.95kcal

Prep Time: 1 30

Cook Time: 45

Total Time: 2 15

Recipe, step by step, to learn how to make a cockle empanada with corn and rye flours

Servings 6 serves

Ingredients

Filling

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

Dough

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

Step by step instructions

FILLING

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.

DOUGH

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.

EMPANADA

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.

Nutrition