200 g flour
15 g of yeast
a little water to soften yeast + a little extra
1 tbsp. margarine
300 g of bacalao
2 large onions, chopped
1 handful raisins
Soften the yeast with a litte water and mix in the flour. You can choose to use a bowl – or mix it all togheter on the kitchen table. If you do the latter, make a flour mountain and pour the yeast and water mix in the middle. Now mix and knead the dough quietly – ad the egg and knead very well. Finally add margarine and knead very well again. You may need to ad extra flour or/and water. The dough should eventually be smooth and not sticky.
Bacalao is salted cod. So the day before you have to rinse out the salt from the fish. That is the easy part. Just put the cod in fresh, cold water over night and remember to change the water 2-3 times.
Heat a pan and with oil, when it is hot, ad the chopped onions. Fry them nice and slow so they get shiny. Ad the bacalao (smaller pieces) and the raisins.
Now you have a choice to make: A big empanada (see recepi) or small empanadillas
We do the small ones:
1 Roll small pieces of dough out with a rolling pin
2 Put a handful of filling on one side
3 Fold the other side and close the empanadilla
4 Place the empanadilla on a baking pan and cut a small hole in the top. The hole acts as a vent, so the empanadilla does’nt crack
5 Bake the empanadillas at 175 degrees for 18-20 minutes.