Galician cod and raisin pie

Galician cod and raisin pie

Category: Bakery products

Kitchen: spanish

Ingredients
cod fillet	500 g
onion (large)	2 pcs
leek	1 PC
bell pepper red (medium)	1 PC
bell pepper green (medium)	1 PC
Pine nuts	handful
raisins	handful
sweet paprika	1/2 tbsp. l
salt pepper
for the test
wheat flour	300 g
fresh yeast	9 g
liquid (oil + juice from vegetables + water)	~ 140-160 ml
salt	1/2 tbsp. l.
for frying
olive oil	1/2 st
baking dish 30x22

Cooking method

• Cod and Raisin Pie is a typical Galician dish. Salted cod is used, pre-soaked and boiled. I used fresh cod fillets.
• Making the pie filling

• Chop the peppers, leeks and onions. Boil the fish and disassemble into pieces.

• Turn on the frying program (I did it in a slow cooker, you can do it in a saucepan or in a wok on the stove), pour half a glass of olive oil into the pan. Don't be intimidated by such an amount of oil, we will then merge it together with juice from vegetables and use it to make the dough. Add vegetables and fry them, stirring occasionally, for about 15 minutes.

• Then add the raisins and pine nuts. Put out a little more.

• Add fish, mix, salt, add paprika, 3 more minutes, filling is ready.

• Put the filling in a sieve,

• to allow the liquid to drain from the vegetable oil and juice

• Dough preparation

• We take the liquid from the juice and vegetables, pour it a little to lubricate the cake, measure the rest and add water. The total amount of liquid should be approximately 60% by weight of the flour. Pour HP into a bucket, add flour, yeast and salt and knead a soft, smooth dough. Knead for about 20 minutes. Leave the dough for 1 hour.

• Divide the finished dough into two parts, one more, the other less. Roll out one layer thinly and put it in a mold. Put the filling on the dough, distribute it evenly.

• Cover with a second layer of thinly rolled dough, make a small hole in the center for steam to escape, and decorate as desired.

• Top the cake with the set aside butter.

• We bake in an oven preheated to 180 C for 30-40 minutes. Cool on a wire rack and serve warm. And the next day the pie will be just as good. Store, if anything remains, in a sealed container.

• 

Cooking program:

oven

Note

Galicia (Galicia or Galiza) is an autonomous region of Spain, which is formed within the borders of the residence of the "historical nationality" - the Galicians (gallegos). It is located in the northwest of the Iberian Peninsula. The capital of Galicia, Santiago de Compostela, is the third most important city in the Christian world (after Jerusalem and Rome). For almost a thousand years, pilgrims from all over Europe have been walking here along the "Road of Santiago" / Camino de Santiago to worship the relics of one of the apostles of Christ - St. James.

Galya, how I love fish pies ...... The filling is delicious, the dough is unusual. Pie for all pies, what a handsome man it turned out.

[Gal]

Gal, well, beauty!
I know Galician with meat. Everything is the same there, only vegetables first, then a layer of minced meat, and apples on top. Also very tasty. I'll have to try with fish ...

Empanada Gallega is called .. cool.

[Natalia]

The filling is tasty, the dough is unusual.

Natalia, the filling is very tasty, you can eat without dough Although I really liked the dough and there is not much of it.

I know Galician with meat.
Empanada Gallega is called .. cool.

Yes, OlThe Galician empanada is a typical Galician dish, filled with meat or fish.

I'll have to try with fish ...

I'll try with meat

[Gala]

Gala, Galina, great cake, looks very tempting ... thanks

[Kristina]

pie looks very tempting ...

Kristina, the pie is very tasty, I recommend cooking

Very unusual And there is not enough dough, that's good)) I'll bookmark it. Is the fish just cod?

[Sveta]

Sveta, there was cod in the recipe, and I did it with it. I think you can try baking with other fish as well.