Galician corn empanada | The most traditional and rustic version The corn empanada is the most traditional and rustic version of the Galician empanada. Its corn flour dough, denser and yellower than wheat, has a more intense flavor and a more consistent texture that make it the favorite of those seeking the most authentic taste of the classic Galician empanada, the one from the grandmothers of Galicia. Larger than the wheat empanada (1.5 kg), it is perfect for family gatherings, celebrations, or for keeping in the refrigerator for several days. Available in multiple traditional Galician fillings. Fillings and prices: Meat · €36.80, Turnip tops with chorizo · €51.10, Cod with raisins · €40.10, Cod without raisins · €40.10, Cuttlefish in its ink · €46.70. How to heat the corn empanada: In the oven at 180°C for 15-20 minutes, covered with aluminum foil for the first 10 minutes to prevent it from drying out. It can also be heated in the microwave portion by portion, although the oven better preserves the texture of the dough. Serve it warm to appreciate all the flavor of the filling. Storage: Keep refrigerated. Consume within 3-4 days. It can be perfectly frozen in portions. Origin: Handmade Galician corn empanada · Traditional Galician recipe
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