Name: Empanada de Vieiras (Herminda’s Corn Pie with Baby Scallops)
Yield: 10 Medias Raciones
Cuisine: Spain
Ingredients: 70 ml (2¼ fl oz) extra virgin olive oil, plus extra, for brushing; 10 g (¼ oz) dried yeast; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 2 leeks, white part only, trimmed and halved lengthways, then thinly sliced; 3 bay leaves; 6 garlic cloves, thinly sliced; 1 green capsicum (pepper), seeded and membranes removed, finely diced; 1½ tablespoons real cornflour (cornstarch) (see glossary); 400 g (14 oz) scallops, diced; 300 ml (10½ fl oz) alboriño or other aromatic white wine; 1 egg, lightly beaten; a small handful of chopped parsley; 290 g (10¼ oz) extra-fine pre-cooked yellow polenta; 130 g (4½ oz/ 1 cup) plain (all-purpose) flour; 110 g (3 3/4 oz) coarse polenta

Preparation info

10
Medias Raciones

Difficulty
Medium

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

About

IT WAS VINTAGE TIME IN THE O SALNÉS VALLEY AND I WAS VISITING A FRIEND WHO MAKES ALBARIÑO IN THE LITTLE TOWN OF RIBADUMIA. THE HARVEST WAS WELL UNDERWAY AND HE WAS FLAT-OUT ORGANISING THE COLLECTION OF GRAPES FROM SCORES OF TINY VINEYARDS ACROSS THE VILLAGE, SOME NO BIGGER THAN A BACKYARD. I WAS INVITED FOR LUNCH WITH THE GRAPE PICKERS. THEY WERE ALREADY EATING FROM A RICKETY CARD TABLE SET UP UNDER THE VINES. THE YOUNG MEN WERE DRINKING VINO TINTO FROM CERAMIC BOWLS — HOME-MA