One of the most typical Galician things are empanadas and of course, fish empanadas. That is why this time in recipes we share this recipe for xoubas or sardine corn empanada, a meal to serve as much as an incoming or main course made with 3 different types of flour: corn, rye and wheat. Discover how to do this delicious empanada of traditional corn and xoubas of Galicia following the step by step.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Medium |
| Ingredients to make xoubas corn empanada: |
| 250 grams of wheat flour 250 grams of rye flour 500 grams of cornmeal 1 kilogram of xoubiñas or small sardines 1 kilogram of onion 100 milliliters of oil 25 grams of yeast salt sugar water water paprika |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make xoubas corn empanada:
1. In a deep container he puts 250 grams of rye flour and 500 grams of cornmeal. Put water to boil and when you boil, see her throwing on the two flours and stirring with a spoon. Add some salt and a little sugar to the dough of the empanada of corn and sardines.
2. When the mass begins to cool the 25 grams of yeast in warm water and add them to the dough, go gradually adding the wheat flour and continue to stir with the spoon until you have a homogeneous dough.
3. In a pan put the oil and on it, the onion to poach. When it is poached, add a couple of paprika teaspoons.
4. Unta now an oven source and go by throwing the dough on it to make the base of the empanada of corn and xoubas. Help yourself with a fork to extend it and go by now adding the onion on the base.
5. On the onion go by having xoubiñas or sardinillas.
Trick: I have also added some roasted red pepper strips.
6. On the Xoubiñas he puts the rest of the dough again, stir it with a fork and when you finish, put the empanada of corn and rye in the baked until it is well cooked and golden.
7. Serve the empanada of corn with newly made xoubas. You can accompany it with a tomato, onion and tuna salad or cod and cauliflower fritters for example.
