Empanada de bacalao is Galician cod pie — a large, flat, double-crusted pie filled with desalted cod, caramelized onions, and peppers. Cut into squares and eaten cold.
Empanada gallega is one of Galicia's most famous exports. The cod version is a Lenten classic (no meat during Lent, so fish fills the pie). Galician empanadas are baked (not fried like Latin American empanadas) and made large enough to feed a crowd.
A square of flat, golden pie with a thin crust. Inside: flakes of cod mixed with sweet, soft onions and red peppers. The crust is tender; the filling is savory and complex. Eaten cold, by hand, with a glass of Albariño wine.
The double crust (top and bottom) encloses the moist filling, preventing it from leaking. The empanada dough uses lard (or olive oil), which tenderizes the crust. The filling's moisture must be controlled — too wet and the bottom crust goes soggy.
Variations
Some add raisins or hard-boiled eggs; the dough can be cornmeal-based; served cold.
On the Palate
Where Empanada de Bacalao sits in the Spanish flavor cloud
Ingredients
Serves 8
How it's made
6 steps · 1 hour 30 min active + 30 min waiting
- 160 min
Make dough: flour, lard, water, salt; rest 1 hour.
- 215 min
Prepare filling: desalt cod; flake; sauté with onions, peppers, tomato.
Watch outDesalt the cod until a taste is pleasantly seasoned, not harsh — under-soaked and the whole pie is inedibly salty.
- 35 min
Roll half the dough; line a baking sheet.
- 45 min
Spread filling evenly.
Watch outCook the filling down until it's moist but not wet, then spread it — excess liquid seeps into the bottom crust and it never crisps.
- 55 min
Cover with remaining dough; crimp edges; cut steam vents.
- 630 min
Brush with egg; bake at 200°C for 30 min; cool; cut into squares.
Watch outCut real steam vents in the top and bake to deep gold — without vents the trapped steam softens the crust from inside.
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