Chefs' Recipes

Salt cod empanadillas

Australian Gourmet Traveller recipe for salt cod empanadillas by Brigitte Hafner from Gertrude Street Enoteca.
Salt cod empanadillas

Salt cod empanadillas

Chris Chen
16
30M
1H 15M
1H 45M

When making the dough, aim for a very soft and smooth consistency. If necessary, add more of each flour to form a workable dough. The filling can be made a day ahead. You’ll need to begin this recipe a day and a half ahead.

Ingredients

Salt cod filling

Method

Main

1.For salt cod filling, cover potato with enough cold water in a saucepan. Bring to boil and cook over high heat until potato is soft (20-30 minutes). Drain, peel and mash. Remove skin and bones from salt cod and discard. Set cod aside. Heat olive oil in a saucepan over medium heat, add onion and cook until soft and golden (6-8 minutes). Add cream, parsley, garlic, chilli and salt cod and simmer, stirring occasionally to break down salt cod, until cream is reduced by two-thirds (10-12 minutes). Add potato and mix to a coarse paste. Season to taste with freshly ground black pepper, then cover with plastic wrap and refrigerate until required.
2.Combine extra-virgin olive oil, sherry, flours and a pinch of fine sea salt in a bowl, turn onto a lightly floured surface and knead until smooth. If dough is too sticky, add extra flour. Cover with plastic wrap and stand for 30 minutes at room temperature.
3.On a lightly floured surface and, working with one 50gm piece of dough at a time, roll to a 5mm-thick round. Place a heaped tablespoon of salt cod mixture in the centre. Brush edges with beaten egg, fold pastry over filling to form a semi-circle, then pleat edges in one direction to seal. Place on a lightly floured tray and repeat with remaining dough and salt cod mixture (you may have some salt cod mixture remaining).
4.Preheat vegetable oil in a deep-fryer or deep saucepan to 190C. Add 4 pastries, cook until golden (4-6 minutes), drain on absorbent paper, then repeat in batches with remaining pastries. Serve immediately.

Drink Suggestion: A tangy manzanilla such as La Goya, or a fino such as San León. Drink suggestion by James Broadway

Notes

Related stories