Salt cod empanadilla
Ingredients
- 150g plain flour
- 150g self-raising flour
- 1 tsp salt
- 150ml extra-virgin olive oil
- 150ml fino sherry
- 3 small, fluffy potatoes
- 500g piece salt cod, cut into 5cm pieces and soaked in a large pot of cold
- water for 24 hours, changed four times
- 1 large onion, finely chopped
- 3 tbsp olive oil
- 1 clove garlic, sliced
- 2 pinches chilli flakes
- 300ml cream
- 1 egg yolk
- 4 cups olive oil, or vegetable oil
- sea salt
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