Salt cod empanadillas | Gourmet Traveller

Name: Salt cod empanadillas | Gourmet Traveller
Total time: 105 min
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

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

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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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