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.