Brandada de bacalao, that silky cream of cod, potato, and oil, becomes an irresistible filling for crispy empanadillas. The contrast between the golden pastry and the creamy, savory interior is pure addiction. A show-stopping appetizer to share that makes the most of the brandada and wins over everyone at the table.
Brandada empanadilla is the natural evolution of brandada de bacalao: the same smooth and flavorful cream, but wrapped in a crunchy dough that explodes when you bite into it. It's the perfect appetizer to serve with a beer or vermouth, and it disappears from the table before you even have a chance to sit down. At Mercat del Ninot, we prepare them every morning, and they always sell out before noon.
Ingredients
- 12 artisan brandada empanadillas (or make them homemade) (we use Artisan Brandada Empanadillas - 4-unit pack)
- Mild olive oil for frying
- To make them homemade:
- 250 g of brandada de bacalao (see previous recipe)
- 12 empanadilla wrappers (store-bought or homemade)
- 1 beaten egg for sealing
Step-by-step preparation
- If you are using Bacalalo's prepared empanadillas, take them out of the refrigerator 5 minutes before frying so that the dough is not stiff. There is no need to fully defrost them if they are frozen: fry them directly.
- If you're making them homemade: place a generous spoonful of brandada in the center of each wrapper. Don't overfill or they will open when frying. Brush the edges with beaten egg, fold in half to form a half-moon, and seal by pressing with a fork all along the edge. This seal is what prevents the filling from escaping into the oil.
- Oil at 180°C, fry for 3-4 minutes. Fry in batches of 3-4 empanadillas, without overcrowding, until the dough is golden and crispy on both sides. If you fry too many at once, the temperature will drop, and they will become oily instead of crispy.
- Drain on absorbent paper and let rest for 2 minutes before serving: the brandada filling is scorching hot inside, and you might burn your mouth if you bite into them too soon. Serve with a simple green salad or a few drops of aioli sauce.
Our secret tip
If you prepare homemade empanadillas in advance, you can freeze them unfried. Place them on a tray, spaced apart, freeze for 2 hours, and then store them in a bag. Fry them directly from frozen, adding one more minute of frying time. They'll be just as good, and you'll have an appetizer ready for unexpected visitors.
Buy it at BacalaloArtisan Brandada Empanadillas - 4-unit pack€10.95 · 24-48h refrigerated delivery →Frequently asked questions
Can I use store-bought brandada?
Yes, a good artisanal brandada saves a lot of work and provides an instant creamy and flavorful filling.
Can they be baked?Yes, brush them with egg and bake at 200 ºC until golden. They will be less greasy than fried ones, although frying provides maximum crispiness.
Can they be frozen before frying?Yes, freeze them assembled and raw. Fry or bake them directly from frozen, adding a couple of minutes to the cooking time.
