Corn dough for Galician empanada
Info. Half 60 minutes For 8 people 0.2 € / person 310kcal per 100g. How to make corn or millet dough for Galician empanada . The cornmeal is used mainly in the famous pies das Rias Baixas. Octopus , cockle empanadas , the famous zamburiñas empanada , the simple sardine or xoubas empanada . Being …