Galician Cockle Empanada with Allioli Recipe - Great British Chefs

Ingredients

• 170g of milk
• 7g of Doves Farm Quick Yeast
• 500g of Doves Farm Organic Plain White Flour, plus extra for dusting
• 1 tsp salt
• 100g of vegetable oil
• 1 medium egg, lightly beaten
• 3 tbsp of olive oil
• 2 onions, finely diced
• 1 red pepper, finely diced
• 1 green pepper, finely diced
• 5 garlic cloves, grated to a paste
• 100ml of white wine
• 300g of Galician cockles in brine, drained
• 1 tsp hot Spanish paprika
• 1 handful of fresh parsley, finely chopped
• 1 tbsp of sherry vinegar
• salt
• 1 Freshlay Farms Golden Yolker® egg yolk
• 3 garlic cloves, grated to a paste
• 1 tbsp of lemon juice
• 100ml of vegetable oil
• 100ml of extra virgin olive oil