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Corn Empanada with Sardines Ramón Franco

Ingredients

• 900 g corn flour
• 1100 ml water approximately
• 750 g onion
• 300 ml virgin olive oil
• 450 g Ramón Franco sardines in olive oil
• 15 g baker’s yeast
• A pinch of salt
• You will need a 30×39 cm baking dish

Preparation

1. Fry the onion in all the oil over low heat until golden brown, then let it rest.
2. Boil the water with a pinch of salt.
3. Mix the flour with the yeast and then add the boiling water and 60 ml of the oil we used to fry the onions, whisking it by hand or with a food processor until it resembles a cake batter.
4. Drain the oil from the onion, but leave some with the onion.
5. Use the drained oil to coat the bottom of the baking dish with plenty of oil.
6. Pour half of the batter onto the baking sheet and spread it with a spatula until the entire bottom is covered.
7. Cover the batter with the onion and arrange the sardines in rows.
8. Carefully spread the remaining batter until the onion and sardines are covered.
9. Drizzle the outside of the empanada with the remaining oil.
10. Bake in the oven at 190 degrees Celsius (375 degrees Fahrenheit) for at least an hour, and then keep an eye on it until golden brown (depending on the type of oven).

Suggestions:

Add the water in several batches in case you need more or have too much of the 1100ml (depending on the type of flour).
It can be made without yeast and you don’t have to let the dough rise.
You can add peppers and/or paprika to the filling.

Puri Hombre (Santiago de Compostela)