Coca farcida is the covered savoury pie of Benidorm, a two-crust coca filled with onion, tomato, tuna and onion morcilla, close to an empanada.
The story of Coca farcida
Cocas, flat pastries made in every town of the Valencian coast, come open or filled, and the farcida, or stuffed, coca is the covered kind, close to an empanada. The version the Benidorm tourist office publishes fills a short oil-and-wine dough with fried onion, tomato and tuna, plus onion morcilla, and food writers list it among the four dishes to know in Benidorm. Fillings vary, from fish to pork belly, but cooked onion and tomato are the base.
How to make Coca farcida
Serves: Serves 8
Ingredients
- 500g plain flour
- 100ml sunflower oil
- 100ml olive oil
- 100ml milk
- 100ml white wine
- A good pinch of salt
- 2 large onions
- 400g chopped tomatoes, drained
- 2 or 3 tins of tuna, drained
- 1 onion morcilla
- A pinch of oregano
- 1 egg, beaten
Method
- Fry the onions slowly in olive oil until soft, add the tomatoes and a little salt and cook until reduced.
- Off the heat, stir in the tuna, the crumbled morcilla and the oregano, and leave to cool.
- Mix the flour and salt, work in the two oils, then the wine and the milk, until the dough stops sticking.
- Roll out half the dough to line an oiled baking tray and spread the filling over it, leaving a border.
- Cover with the rest of the dough, seal the edges, brush with egg and prick the top with a fork.
- Bake at 200C for about 45 minutes until golden, checking the base is cooked.
Editor tip. Drain the tomato well; a wet filling leaves the bottom crust soggy.
The editor picks for Coca farcida in Benidorm are still in research. Meanwhile, see the Benidorm signature-dishes index or the Benidorm food guide.