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Cuttlefish and pork ear pie

A splash of colour to the flavours of the sea and the land.

A perfect combination of sea and land flavors with a special touch provided by a top quality product.

"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.

We hope you enjoy it!


For the dough:

  • 150 g durum wheat semolina

  • 350 g flour

  • 20 g yeast

  • 2 teaspoons Sepink cuttlefish ink

  • Salt

  • Water

For the stuffing:

  • A cuttlefish

  • Two onions

  • Cured pork ear


For the dough:

  • Mix flour, salt, water, yeast and Sepink ink.

  • Knead until a homogeneous dough is obtained.

  • Let stand.

For the filling:

  • Desalting the pig's ear and cook it in boiling water with an onion and 2 bay leaves for one hour and a half

  • Clean the cuttlefish.

  • Sauté the onion. Once it is transparent, add the cuttlefish cuts and the ear cooked previously.

  • Let the flavors mix well and set aside.

  • Heat the cooked pork ear and add a little broth. Cook until the sauce is thick.

  • Once the dough and filling have been prepared:

  • Stretch the dough well and divide it in two.

  • Add the filling in one of the slices and cover with the other dough.

  • Bake for 20 minutes at 160 ºC.


· Present the whole empanada or cut in small pieces.

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