Empanada de Bacalao con Pasas (Galician Salt Cod Pie)
A Galician style pie of sweet onion and pepper sofrito with salt cod and raisins in a golden shortcrust shell.
Made with Shortcrust pastry and Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelMedium
- Costabout £1.13 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the salt cod for 24 hours in cold water, changing the water 3 or 4 times. Drain, flake the fish and remove any skin and bones. Soak the raisins in hot water for 10 minutes, then drain.
- 2
Warm the olive oil in a frying pan and stir in your ready made sofrito (see the base recipe) with the paprika. Cook for 3 minutes, then add the cod, raisins and parsley and cook for 5 minutes. Season with pepper and cool completely.
5 min - 3
Heat the oven to 200°C (180°C fan). Cut your ready made shortcrust pastry (see the base recipe) into two pieces, one slightly larger. Roll the larger to fit a 28 by 20 cm baking tray, or a 23 cm pie tin, leaving a small overhang.
- 4
Spoon the filling over the base. Roll out the other piece, lay it on top, and press and fold the edges together to seal. Cut a small steam hole in the middle.
- 5
Brush with beaten egg and bake for 35 to 40 minutes until deep golden. Rest for 15 minutes before cutting.
38 min 20 s
Tips
- Salt cod must be soaked properly, so start the day before. Taste a flake of the soaked fish before adding any salt.
- Use sofrito with plenty of sweet red pepper for the classic colour, and add a pinch of saffron if you have it.
- If you cannot find salt cod, use 300 g cooked smoked haddock and leave out any added salt.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 2 hours, and is good served cold. Reheat slices at 180C (fan 160C) for 15 minutes until steaming hot through.
Questions
Where do I buy salt cod in the UK?
Look in Spanish or Portuguese delis, fishmongers, and the chilled or dried fish section of larger supermarkets. It is sold dried and hard, which is why it needs a full day of soaking.
Can I use fresh cod?
Yes. Poach 350 g fresh cod for 4 minutes, flake it and season well. The flavour will be gentler and less salty than the traditional version.
Is the sweet and savoury mix traditional?
Yes. Raisins with salt cod are a classic pairing in Galicia and Portugal. Leave them out if you prefer, and add chopped green olives instead.
More made with shortcrust pastry
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.