Cuttlefish and pork ear pie
A creative combination of sea and land flavorfull products with a touch of color provided by a top quality ingredient such as Sepink Natural Cuttlefish Ink.
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Short & Simple Title
Surprise the most traditional visitors with a blend of flavors they think they know. They won't belive it!
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"A bold combination of flavors wrapped in a gala suit"
Below are detailed in a simple and didactic way the steps to follow to surprise your family and guests.
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We hope you enjoy it!
Ingredients
​For the dough:
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150 g durum wheat semolina
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350 g flour
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20 g yeast
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2 teaspoons Sepink cuttlefish ink
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Salt
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Water
For the stuffing:
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A cuttlefish
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Two onions
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Cured pork ear
Preparation
For the dough:
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Mix flour, salt, water, yeast and Sepink ink.
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Knead until a homogeneous dough is obtained.
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Let stand.
For the filling:
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Desalting the pig's ear and cook in boiling water for one 1/2 hour with 1/2 onion and two bay leaves
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Clean the cuttlefish.
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Sauté the onion. Once it is transparent, add the cuttlefish cuts and the ear cooked previously.
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Let the flavors mix well and set aside.
Once the dough and filling have been prepared:
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Stretch the dough well and divide it in two.
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Add the filling in one of the slices and cover with the other dough.
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Bake for 20 minutes at 160 ºC.
Presentation
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Present the whole empanada or cut in small pieces.
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