Empanada de Sardinas
Empanada de Sardinas
Fresh Sardine Pie
Ingrediënten
Makes 4 Servings as a Main Course or 8 as an Appetizer
- 1 recipe Empanada Dough
- 4 tablespoons olive oil
- ½ pound fresh sardines cleaned (or desalted dry sardines)
- 2 medium onions thinly sliced
- 2 pimientos bell peppers, coarsely chopped
- 1 medium tomato coarsely chopped (about 2/3 cup)
- Salt to taste
- Freshly ground black pepper to taste
- A pinch of saffron threads
- 1 large egg
- 1 teaspoon water
Instructies
- Prepare the Empanada Dough.
- While the dough is rising, heat 2 tablespoons of olive oil in a medium skillet over medium heat.
- Add the fresh sardines and cook, turning once, until they turn golden.
- Fillet the sardines, leaving the skin on.
- Wipe out the skillet and heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the sliced onions and cook, stirring, until they become wilted and transparent, which should take about 5 minutes.
- Add the chopped pimientos, tomato, salt, pepper, and saffron.
- Cover and cook for 15 minutes more.
- Preheat the oven to 350°F (175°C).
- Divide the Empanada Dough into two equal parts and roll each into a 9-inch round, less than 1/8 inch thick.
- Place one round on a greased baking sheet and arrange the sardines on top of the dough in a pinwheel pattern.
- Cover them with the onion mixture.
- Place the second dough round over the top and roll up the edges to seal well.
- Cut decorative slits in the top crust.
- Lightly beat the egg and water in a small bowl and brush this egg wash over the dough.
- Bake the pie for about 20 minutes or until it’s golden.
Notes / Tips / Wine Advice:
Serve the Fresh Sardine Pie either hot or at room temperature.
Enjoy your homemade Empanada de Sardinas!
