This empadinha is one of the favorites of Brazilians. Today you will learn the best codfish pie. With that super crumbly mass that melts in your mouth.
Cod Empadinha Recipe
200 grams of unsalted butter
100 grams of whey-free cream (equivalent to 1/2 a box)
2 cups of wheat flour (250ml cup or glass)
1 spoon (coffee) of salt
3 tablespoons of oil
1/2 chopped onion
2 chopped or crushed garlic cloves
5 chopped black olives
1 chopped skinless and seedless tomato
1/3 cup of chopped parsley
500 grams of shredded cod
100ml of whey-free cream (what’s left of the dough)
How to prepare the dough:
First, mix in the butter, egg yolks, cream and salt.
Afterwards, add the flour little by little, because you can use more or less amount.
Then use your fingertips to knead well. When you manage to form a homogeneous “ball” with the dough and the texture is coming off your hands, it is ready. Reserve.
Method of preparation of the filling:
Saute the onion in oil. After 2 minutes, add garlic and stir for a few minutes.
Add the tomato and saute well so that it releases water and is melting. Add the olives, cod and parsley.
However, keep it on the fire stirring constantly to completely dry the liquids that form.
Soon after, add the cream. Taste the salt and, if necessary, add a pinch.
To proceed with the assembly of the codfish pies, the filling must be cold.
Assembly of the codfish pie:
First, make a small ball of dough and line the mold on the inside, leaving a « edge » outside. Put the stuffing.
Roll out a piece of dough with your fingertips on a smooth surface
(no need to grease) and place on the mold.
« Cut » the edges of the dough using your thumb, joining the lid dough with the
dough that surpassed the edge of the mold.
Finally, brush the beaten egg and bake in a medium oven until the surface is golden (about 30 minutes).
This codfish pie is valid for 5 days after roasting. If you want to make another seafood pie, we have the shrimp pie recipe here.