Frank Camorra

Presented in 2009

Herminda’s empanada de maiz

(Corn pie with baby scallops)

Makes 10 media raciones (serves 10)

80 ml (2½ fl oz/¹/₃ cup) extra virgin olive oil

2 leeks, white part only, trimmed and halved lengthways, thinly sliced

6 garlic cloves, thinly sliced

3 fresh bay leaves

1 green capsicum (pepper), deseeded, membrane removed, finely diced

1½ tablespoons real cornflour (cornstarch)

300 ml (10½ fl oz) albariño wine

400 g (14 oz) baby scallops, cleaned from their shells, liquid reserved

1 small handful of curly-leaf parsley, chopped

Pastry

280 g (10 oz) plain (all purpose) flour

560 g (1 lb 4¼ oz) coarse polenta

90 g (3¼ oz) roasted corn, finely ground

160 g (5²/₃ oz) rye flour

40 g (1½ oz) fresh yeast (or 20 g/¾ oz dried active yeast)

100 ml (3½ fl oz) extra virgin olive oil, plus extra for brushing

1 egg, lightly beaten

Heat the olive oil in a large heavy-based saucepan over medium–high heat. Add the sliced leeks and cook for 5 minutes or until they begin to brown. Add the garlic, bay leaves, capsicum and a pinch of salt, reduce the heat to medium and cook for 15 minutes or until the capsicum is soft. Increase the heat to high, add the cornflour, cook for 2 minutes while stirring, then add the wine and let it bubble for a few minutes. Add 300 ml (10½ fl oz) of water and bring to a simmer.

Reduce the heat to medium and cook for 40 minutes or until you have a rich thick ragoût. Add the scallops and their juice. Stir in the parsley, check the seasoning, then remove from the heat and cool.

Meanwhile, to make the pastry, place all the dry ingredients, a pinch of salt and the yeast into a large bowl. Add the olive oil and 500 ml (17 fl oz/2 cups) of just-boiled water. Stir using a wooden spoon. The dough should be very dry and feel like it isn’t coming together. Some flour may remain unincorporated. Place the dough in a lightly oiled bowl, then cover and stand in a warm place for 30 minutes.

Preheat the oven to 180°C (350°F/Gas 4). Lightly brush a 15 cm × 25 cm (6 x 10 inch) baking tray with olive oil.

Take a large handful of pastry and roll out on a well-floured surface until 2 mm (¹/₁₆ inch) thick. Place on the baking tray and repeat with another handful of pastry until the tray is covered with pastry, using your fingers to fill in any holes in the pastry.

Spread the cooled filling over the pastry, leaving a 1 cm (½ inch) border. Using your fingers, coarsely crumble the remaining pastry over the filling to create a rough textured layer over the top. Brush the top with the lightly beaten egg, drizzle with the extra virgin olive oil, then bake for 15 minutes.

Remove the pie from the oven and, using a small knife and spoon, break up the pastry topping into fine crumbs and spread evenly over the top. Return to the oven and cook for another 15 minutes or until the base is cooked and the top has the appearance and texture of dry earth. Serve warm or at room temperature.

As always, an amazing range of international chefs who all seem totally comfortable in delivering their knowledge and are entertaining. It’s definitely a time of year I look forward to being involved in and eating my way through. FRANK CAMORRA, 2010

Big Night Event, George Parade Laneway 2008.