Cod empanada with broken dough and Bechamel is a typical plate of Brazilian and Portuguese cuisine. It is made with varied vegetables, white sauce and cheese, so that the result is a creamy, soft and delicious fish empanada, which contrasts with the texture of the broken dough and combines perfectly. In recipes, we also teach you how Make the broken dough so that you have the opportunity to prepare the entire recipe 100 home percent, however, if you do not have enough time you can always buy it. Discover how to make a cod empanada with broken dough! All your guests will love this cod empanada to the Portuguese because it is really delicious.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make cod empanada with broken dough: |
| For the dough :: 300 grams of wheat flour 130 grams of soft butter 3 tablespoons of water 1 pinch of salt 1 yolk to brush | For filling :: 600 grams of desalted cod 400 grams of varied vegetables 2 tablespoons of butter ½ cup mozzarella cheese grated 1 laurel leaf :: 1 milk (300 ml) 2 tablespoons of maicen |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make cod empanada with broken dough:
1. We start the cod empanada recipe for preparing the broken dough. To do this, we mix the flour with butter, water and salt in a bowl. We knead with the hands until we get a consistent dough, form a ball, wrap it with film paper and let it stand in the fridge for 20 minutes. To make a gluten -free version, do not miss the gluten -free broken mass recipe.
2. While resting the dough of cod pie, we cook the fish in water with the bay leaf for 15-20 minutes. When ready, we remove it, we cast it, let it cool and crumble it by removing the skin and thorns.
3. At the same time we have cod cooking, we put a pan on fire with the butter. Once molten, add the chopped vegetables, season with salt and pepper, revolve and cover. We cook the vegetables with butter for 5-10 minutes. Then, remove the lid and cook another minute, revomising.
4. After the rest time, remove the dough from the refrigerator and knead slightly. We reserve 1/3 of dough and the rest we stretch it with a roller to cover the bottom and walls of a round mold about 25 cm in diameter. We click the base with a fork and bake at 180 ºC for 10 minutes.
Trick: If you force the mold with baking paper, you will remove the cod empanada once made more easily.
5. To finish preparing the filling of the cod empanada with broken dough, we make the Bechamel sauce. Thus, we dissolve the cornstarch in the milk and place it in a pan with the butter. We constantly stir so that it thickens, for 10 minutes, and season to taste with nutmeg, salt and pepper.
6. Now we just have to mix the crumbled cod with vegetables, cheese and bechamel sauce. We mix well the stuffing of the empanada, we try and adjust the taste with salt and pepper if necessary.
7. We remove the dough from the oven when time has passed and let it temper a little. Then, we pour the filling and distribute it uniformly with the help of a spatula or spoon.
8. We take the dough we had reserved and extend it with the roller until reaching the same diameter as the mold. Then, cover the filling with this dough, adjust it and close the empanada. We make some cuts in the center to prevent led during cooking.
9. We brush the surface of the cod pie with the whipped yolk and bake at 180 ºC for 50-60 minutes, or until golden brown, as seen in the photograph.
10. And voila! We can already enjoy this delicious cod empanada with Bechamel during dinner or as an incoming/appetizer. As we have done the whole homemade process, it is somewhat more laborious and long, so if you prefer to make a cod empanada with faster broken mass, you can always buy the dough already made and go directly to the preparation of the filling. In any case, don forget to leave your comment! As this recipe is Brazilian and Portuguese inspiration, you can accompany it with these options:- Brazilian lemonade
– Portuguese serraura
