Recipes
Galician Cockle Pie (“Empanada”)
Ingredients:
- Dough
- 180 g rye flour
- 150 g country flour or strong flour
- 70 g rye sourdough
- 500 g cornmeal, stone-ground corn kernel
- 800 g/ml water
- 10 g salt
- Filling
- 2 or 3 large onions
- 3 small tomatoes, thinly sliced
- Sweet and spicy paprika
- 3 kg fresh cockles
- Pinch of salt
- Extra virgin olive oil.
Preparation:
- Preferment
- Combine all the ingredients and let it ferment for about 3 or 4 hours (or overnight in the fridge)
- Main dough.
- Put the corn, rye and wheat flour in a bowl, stir and add water little by little, mix.
- Add the preferment and integrate well.
- Add the fresh yeast diluted in a couple of tablespoons of the water that we have for the recipe, mix well.
- Finally, add the salt and integrate well.
- Once all the ingredients are combined, leave the dough in a bowl, sprinkle flour, cover and leave to ferment at room temperature for 2 hours or in the fridge overnight.
- Pour the cockles into a pot, add a glass of water, cover and put the heat on until it reaches boiling point and the cockles open. Turn off the heat, drain and separate the skins from the cockles and set aside
- Peel and julienne the onions.
- Put a couple of tablespoons of olive oil in a pan and add the onion, sprinkle salt, stir and cover. Leave for a few minutes until the onion begins to colour, at that time turn off the heat, add the peppers in quantity to taste and mix well.
- Add the cockles, stir well, pour the mixture into a bowl, cover with plastic wrap and let cool.
- Turn the oven on to preheat to 190º with heat down and air (or heat down and up) and rack the oven on the second oven guide starting from the bottom.
- Go back to the dough, divide it into 2 (the bottom part should be just a little larger than the top).
- Roll out the first layer of the dough and place it on the tray where you are going to bake it, distribute the onion and cockle filling, cover with the raw tomatoes cut into thin slices, sprinkle a pinch of salt on them.
- Roll out the second part of the dough and cover the pie.
- Trim the edges and shape it like string or pull around making sure it is well sealed.
- Use the cutouts to decorate the pie.
- Make a hole in the centre to act as a vent and prick the entire surface with the tip of a knife or fork.
- Brush with egg and bake for 50 minutes or until very golden brown.
- Remove from the oven and let cool on a wire rack.
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