A typical Galician dish with a twist
SERVES 4
For the pastry:900g Wheat Flour
1 tbsp. olive oil
4 potatoes
330ml beer
3 eggs
1 pinch salt
For the filling:
6 onions, chopped
80g. Dried Wakame seaweed, roughly chopped
80g. Dried Kombu seaweed, roughly chopped
80g. Dried Dulse seaweed, roughly chopped
3 cans of natural cockles with Kombu sugar seaweed
1 tbsp. olive oil
Place the seaweed in a bowl of water with a bit of salt. Preheat oven to 200c/ gas 6. Place the flour in a bowl and make a hole in the middle. Add salt, olive oil, been and 2 beaten eggs. Knead the dough until soft and not too sticky, adding more flour if necessary. Cover and leave in a dry, warm place for half an hour. Meanwhile, prepare the filling. Fry the chopped onion until soft, before adding all the seaweed. Cook for a further 15m. and allow to cool before using.
Divide the dough into two parts. Flatten both parts with a rolling pin, placing one in a rectangular oven tray (around 35cm x 20cm). Spread the filling on the dough and place the strained cockles on the top. Put the other part of the dough on top pinch the edges tightly. Beat the remaining egg and brush it over the pie. Prick with a fork so that the air can escape during cooking. Cook for 35-40m. until golden.
Open a glass of Albarino wine and enjoy it!
Recipe by Antonio Muinos
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