Empanada

Name: Empanada
Cuisine: Spain
Ingredients: 4 oz / 110 g fine cornmeal, polenta or plain flour; 12 oz / 340 g strong plain white flour; 4 oz / 110 g fine cornmeal, polenta or plain flour; 4 oz / 110 g fine cornmeal, polenta or plain flour; 2 tbsp dried yeast; Up to½ pint / 280 ml warm water; pinch of sugar; beaten egg or milk, to glaze; beaten egg or milk, to glaze; 1 large onion, peeled and chopped; beaten egg or milk, to glaze; 4 tbsp olive oil; 1 tsp salt; extra flour for kneading; 2 eggs; 1 green or red pepper, peeled, deseeded and chopped; 2½ fl oz / 70 ml dry white wine; 2–3 tbsp olive oil; 12 oz / 340 g firm ripe tomatoes, peeled, deseeded and chopped; freshly ground black pepper; 8 oz / 230 g freshly cooked mussels or 4 fresh sardines or 8 oz / 230 g tuna fish or 1–2 cans sardines in olive oil or 7 oz / 200 g can tuna fish in brine; pinch of powdered saffron; salt; 8 oz / 230 g freshly cooked mussels or 4 fresh sardines or 8 oz / 230 g tuna fish or 1–2 cans sardines in olive oil or 7 oz / 200 g can tuna fish in brine; 8 oz / 230 g freshly cooked mussels or 4 fresh sardines or 8 oz / 230 g tuna fish or 1–2 cans sardines in olive oil or 7 oz / 200 g can tuna fish in brine; 8 oz / 230 g freshly cooked mussels or 4 fresh sardines or 8 oz / 230 g tuna fish or 1–2 cans sardines in olive oil or 7 oz / 200 g can tuna fish in brine; 8 oz / 230 g freshly cooked mussels or 4 fresh sardines or 8 oz / 230 g tuna fish or 1–2 cans sardines in olive oil or 7 oz / 200 g can tuna fish in brine; 8 oz / 230 g freshly cooked mussels or 4 fresh sardines or 8 oz / 230 g tuna fish or 1–2 cans sardines in olive oil or 7 oz / 200 g can tuna fish in brine; 8 oz / 230 g freshly cooked mussels or 4 fresh sardines or 8 oz / 230 g tuna fish or 1–2 cans sardines in olive oil or 7 oz / 200 g can tuna fish in brine

Savoury Fish Pie

Preparation info

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

Dough

2 tbsp dried yeast
pinch of sugar
Up to½ pint /

Europe
Spain
Main course
Starter
Side dish
Pescatarian
Mediterranean

Method

To make the dough, sprinkle the yeast and sugar on the warm water, and let it stand for 10–15 minutes. Put the flours, salt, oil and eggs in a food processor with the yeast liquid, and process until combined to a dough. Turn out and knead until smooth on a lightly floured surface, then put the dough in a greased bowl, inside a large polythene bag, or cover with a clean, damp tea-towel. Put in a