Cockles empanada (dough of rye and corn flours)

Published by Marta on 08/04/18

Step by step recipe to learn how to cook a cockles empanada with dough made with rye and corn flours

Ingredients

Servings 6 people


Filling

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

Dough

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

Nutrition

Calories: 395kcal | Carbohydrates: 67g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 53mg | Potassium: 792mg | Fiber: 15g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 80.9mg | Calcium: 40mg | Iron: 3.8mg

Step by step instructions

FILLLING

  • In a pan with water open the cockles, washed and without sands. Discard the shells and set aside.
  • Strain the resulting broth and set aside.
  • Julienne the onions and the red pepper and fry them lightly in olive oil.
  • Near the end of cooking, add a bit of saffron and mix.
  • Remove the pan from the heat and set aside.

DOUGH:

  • Tip the flours into a mixing bowl, mix them and make a well in the center.
  • Pour the water mixed with the cockles broth and the yeast (crumbled).
  • Mix and knead and form a ball.
  • Leave to rest for 20 minutes.

EMPANADA

  • Put a sheet of baking paper on a baking pan.
  • Cut the dough into 2 halves. Stretch little pieces (the dough with corn flour breaks easily) of one of the halves to cover the pan.
  • Spread the filling over it.
  • Cover with the rest of the dough (again stretching little portions)
  • Seal the edges and make a hole in the center.
  • Paint with oil from frying the pepper and mark with a knife the serving portions to prevent the empanada from breaking when cutting it.
  • Bake for 45 minutes in the oven preheated at 200ºC
Empanada de berberechos con masa de maíz y centeno
Cockles empanada (dough of rye and corn flours)

Step by step recipe to learn how to cook a cockles empanada with dough made with rye and corn flours

Ingredients

Servings 6 people


Filling

  • 500 g cockle
  • 1 red pepper
  • 1 onion
  • 1 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

FILLLING

  • In a pan with water open the cockles, washed and without sands. Discard the shells and set aside.
  • Strain the resulting broth and set aside.
  • Julienne the onions and the red pepper and fry them lightly in olive oil.
  • Near the end of cooking, add a bit of saffron and mix.
  • Remove the pan from the heat and set aside.

DOUGH:

  • Tip the flours into a mixing bowl, mix them and make a well in the center.
  • Pour the water mixed with the cockles broth and the yeast (crumbled).
  • Mix and knead and form a ball.
  • Leave to rest for 20 minutes.

EMPANADA

  • Put a sheet of baking paper on a baking pan.
  • Cut the dough into 2 halves. Stretch little pieces (the dough with corn flour breaks easily) of one of the halves to cover the pan.
  • Spread the filling over it.
  • Cover with the rest of the dough (again stretching little portions)
  • Seal the edges and make a hole in the center.
  • Paint with oil from frying the pepper and mark with a knife the serving portions to prevent the empanada from breaking when cutting it.
  • Bake for 45 minutes in the oven preheated at 200ºC
Empanada de berberechos con masa de maíz y centeno
Nutrition Facts
Cockles empanada (dough of rye and corn flours)
Amount Per Serving
Calories 395 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 28mg9%
Sodium 53mg2%
Potassium 792mg23%
Carbohydrates 67g22%
Fiber 15g60%
Sugar 3g3%
Protein 24g48%
Vitamin A 1000IU20%
Vitamin C 80.9mg98%
Calcium 40mg4%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.