Cod with raisins empanada

Published by Miguel on 08/05/17

The recipe of the Galician empanada is very varied. In this recipe we use a dough made with white wine. The dough is made with yeast so it is necessary let it settle to ferment.

We use a Thermomix, but if you don’t have one or a kneader, and do the dough by hand it is important not to forget to heat the liquid ingredients with the yeast before mixing them with de flour.

Ingredients

Servings 4 people


Filling

  • 2 onion
  • 1 red pepper
  • 4 tbsp extra virgin olive oil
  • 300 g cod desalted
  • 50 g raisin seedless

Dough

  • 100 g olive oil used to make the filling
  • 130 g water
  • 80 g white wine
  • 20 g fresh yeast fresh
  • 500 g strong flour

Nutrition

Calories: 783kcal | Carbohydrates: 106g | Protein: 32g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 32mg | Sodium: 1364mg | Potassium: 1010mg | Fiber: 17g | Sugar: 11g | Vitamin A: 1400IU | Vitamin C: 121.3mg | Calcium: 90mg | Iron: 6.1mg

Step by step instructions

Filling

  • Julienne the onions and the red pepper.
  • Heat 4 or 5 tbsps of extra virgin olive oil and fry lightly the onion and pepper.
  • Drain the fried vegetables and set the oil aside (it will be used to make the dough).
  • Scald the cod for 1 minute in water and milk. Crumble and remove the fish bones.
  • Chop the raisins, seedless, and, together with the cod, mix with the onion and pepper. Let settle.

Dough

  • Put into the mixing bowl 100 g of the oil we had put aside from making the filling, 130 g water, 80 g white wine and 20 g fresh yeast.
  • Warm 90 secs / 40ºC / speed 3
  • Add 400 g strong flour and 1 tsp of salt to the bowl .
  • Knead 2 minutes / bread mode.
  • Remove the dough from the bowl and knead by hand until 100 g more of flour had been incorporated.
  • Let settle, covered, for 1 hour.

Empanada

  • Preheat the oven to 200ºC
  • Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.
  • Place one of the halves onto the dish and spread the filling over it.
  • Cover with the other half and make a hole in the center.
  • Paint with beaten egg and bake for 30 minutes (200ºC)
  • Let cool on a wire cooling rack.
Empanada de bacalao con pasas (masa vino blanco)
Cod with raisins empanada

The recipe of the Galician empanada is very varied. In this recipe we use a dough made with white wine. The dough is made with yeast so it is necessary let it settle to ferment.

We use a Thermomix, but if you don’t have one or a kneader, and do the dough by hand it is important not to forget to heat the liquid ingredients with the yeast before mixing them with de flour.

Ingredients

Servings 4 people


Filling

  • 2 onion
  • 1 red pepper
  • 4 tbsp extra virgin olive oil
  • 300 g cod desalted
  • 50 g raisin seedless

Dough

  • 100 g olive oil used to make the filling
  • 130 g water
  • 80 g white wine
  • 20 g fresh yeast fresh
  • 500 g strong flour

Step by step instructions

Filling

  • Julienne the onions and the red pepper.
  • Heat 4 or 5 tbsps of extra virgin olive oil and fry lightly the onion and pepper.
  • Drain the fried vegetables and set the oil aside (it will be used to make the dough).
  • Scald the cod for 1 minute in water and milk. Crumble and remove the fish bones.
  • Chop the raisins, seedless, and, together with the cod, mix with the onion and pepper. Let settle.

Dough

  • Put into the mixing bowl 100 g of the oil we had put aside from making the filling, 130 g water, 80 g white wine and 20 g fresh yeast.
  • Warm 90 secs / 40ºC / speed 3
  • Add 400 g strong flour and 1 tsp of salt to the bowl .
  • Knead 2 minutes / bread mode.
  • Remove the dough from the bowl and knead by hand until 100 g more of flour had been incorporated.
  • Let settle, covered, for 1 hour.

Empanada

  • Preheat the oven to 200ºC
  • Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.
  • Place one of the halves onto the dish and spread the filling over it.
  • Cover with the other half and make a hole in the center.
  • Paint with beaten egg and bake for 30 minutes (200ºC)
  • Let cool on a wire cooling rack.
Empanada de bacalao con pasas (masa vino blanco)
Nutrition Facts
Cod with raisins empanada
Amount Per Serving
Calories 783 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g20%
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 32mg11%
Sodium 1364mg57%
Potassium 1010mg29%
Carbohydrates 106g35%
Fiber 17g68%
Sugar 11g12%
Protein 32g64%
Vitamin A 1400IU28%
Vitamin C 121.3mg147%
Calcium 90mg9%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.