Salt cod empanadillas | Gourmet Traveller

Ingredients

• 250 ml (1 cup) extra-virgin olive oil
• 250 ml fino sherry
• 185 gm (1¼ cups) each of plain and self-raising flour
• 1 egg, lightly beaten
• For deep-frying: vegetable oil
• Salt cod filling
• 1 Sebago potato (about 400gm)
• 750 gm salt cod, cut into 5cm-thick pieces, soaked in cold water for 36 hours, changing water 4 times, drained
• 1½ tbsp olive oil
• 1 large onion, finely chopped
• 300 ml pouring cream
• 2 tbsp finely chopped flat-leaf parsley
• 1 garlic clove, thinly sliced
• ½ tsp dried chilli flakes