Sardine Empanada

Name: Sardine Empanada
Total time: 1 h
Yield: 8 servings
Cuisine: Spanish Cuisine
Ingredients: 700-800 g Wheat Flour; 125 ml Water; 100 ml White Dry Wine; 70 g Butter; 4 tbsp Vegetable Oil; 1 tsp Sugar; 1 tsp Salt; 2 cans Sardines in Oil; 1 pcs Onion; 2 pcs Bell Pepper; 3 cloves Garlic; 2 pcs Tomatoes; 50 g Butter; 1 pcs Chicken Eggs; Ground Black Pepper

Sardine empanada - recipe with photos, Spanish cuisine

Cooking Time:
1 hour Recipe Yield:
8 servings Difficulty:
Medium recipe

Empanada with sardines, in Spanish, espanada is a pie. Pies in Spain are cooked with any fillings.

Recipe Ingredients

For Dough

Wheat Flour 700-800 g

Water 125 ml

White Dry Wine 100 ml

Butter 70 g

Vegetable Oil 4 tbsp

Sugar 1 tsp

Salt 1 tsp

For Filling

Sardines in Oil 2 cans

Onion 1 pcs

Bell Pepper 2 pcs

Garlic 3 cloves

Tomatoes 2 pcs

Butter 50 g

Chicken Eggs 1 pcs

Ground Black Pepper

Cooking Recipe

For the sardine empanada recipe, mix wine with melted butter, 3 tbsp. vegetable oil, water, sugar and salt. Gradually add the sifted flour and knead the elastic dough. Cover the dough and set aside for 20-30 minutes.

Chop the onion and garlic and fry in vegetable oil until transparent. Peel sweet pepper from seeds and partitions, chop and add to onion and garlic. Pour finely chopped peeled tomatoes, salt and black pepper there. Mix everything and simmer over medium heat for 10 minutes.

Divide the prepared dough into two parts, one a little more. Roll out most of the dough and place in an oiled baking dish so that the edges of the dough hang down. Spread the sardines, without oil, in an even layer on top of the dough.

On top of the sardines, stew vegetables in an even layer and cover everything with a second layer of dough. Pinch the edges of the pastry, brush the pie with beaten egg and bake empanada with sardines at 180°C (355°F) for 30-40 minutes.

Spanish Cuisine

Baking and Desserts