I’m loving this Riberalves challenge of having to post a cod recipe every week! There are so many possibilities!!! So many treats!!
The fact that it is already desalted and ready to use makes everything very simple! I made this recipe in no time!
I have to tell you that these pies are surprisingly good! And it’s really cool to change it up a bit and get away from the traditional chicken filling, right? So write it down:
Ingredients for the dough:
200g unsalted margarine (any that has at least 60% lipids)
2 excited
100g whey-free cream (equivalent to 1/2 box)
2 cups of wheat flour (use a 250ml cup or glass)
1 teaspoon of salt
Mix the margarine, egg yolks, cream and salt. Add the flour little by little, as you can use more or less.
Use your fingertips to knead well. When you manage to form a homogeneous “ball” with the dough and the texture no longer sticks to your hands, it is ready. Reserve.
Ingredients for the filling:
3 tablespoons of olive oil
1/2 chopped onion
2 cloves of garlic, chopped or crushed
5 chopped black olives
1 peeled and seedless tomato, chopped
1/3 cup chopped parsley
1/2 pack of 500g Riberalves shredded cod
100ml whey-free cream (what’s left of the dough)
Sauté the onion in olive oil. After 2 minutes, add the garlic and stir for a few minutes. Add the tomato and sauté well so that it releases water and breaks down. Add the olives, cod and parsley. Keep it on fire, stirring constantly to completely dry any liquids that form. Add the cream. Taste the salt and, if necessary, add a pinch. To proceed with assembling the pies, the filling must be cold.
Assembly:
Make a ball of dough and line the inside of the pan, leaving a “border” on the outside. Add the filling. Open a piece of dough with your fingertips on a smooth surface (no need to grease) and place it on the pan. “Cut” the edges of the dough using your thumb, joining the dough on the lid with the dough that went beyond the edge of the pan. Brush with beaten egg and bake in a medium oven until the surface is golden (about 30 minutes).
This recipe yields 24 pies made in 5.5cm diameter pans.
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