Follow the instructions for preparing the Empanada Dough, allowing it to rise.

While the dough rises, heat 2 tablespoons of olive oil in a medium skillet over medium heat.

Cook the fresh sardines (or desalted salted sardines), turning once, until they turn golden.

Fillet the sardines, leaving the skin on.

In the same skillet, wipe it clean and heat the remaining 2 tablespoons of olive oil over medium heat.

Add the thinly sliced onions and cook, stirring occasionally, until they become soft and translucent (about 5 minutes).

Add the chopped bell peppers, tomato, salt, pepper, and saffron.

Cover and cook for an additional 15 minutes.

Preheat the oven to 350°F (175°C).

Divide the dough into 2 equal parts and roll each into a round about 9 inches in diameter and less than ⅛ inch thick.

Place one round on a greased baking sheet.

Arrange the sardine fillets on top of the dough in a decorative pattern.

Cover the sardines with the cooked onion and pepper mixture.

Place the second dough round over the filling.

Roll up the edges and press them to seal well.

Cut decorative slits in the top crust.

In a small bowl, lightly beat the egg with water.

Brush this egg wash over the dough.

Bake the pie for about 20 minutes or until the crust turns golden brown.

Serve the sardine pie hot or at room temperature.