Sardine pie, turn to preserves

Fishes
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By Ángela

The time is gold. So you better use canned sardines (with tomato, oil, pickled) to prepare the empanada. You will save yourself cleaning the fish and cooking it. Do you prefer to dedicate your time and your love to the kitchen? Well then sign up for this recipe if you want make the dough yourself of the pie.

sardine pie

Print recipe

The time is gold. So it is better to use canned sardines (with tomato, oil, pickled) to prepare the empanada.

sardine pie
  • Ángela
  • Kitchen: cuisine
  • Recipe type: Fish
  • Total time:

Ingredients

  • 2 sheets of empanada dough (if not, use puff pastry or shortcrust pastry)
  • 20 large sardines
  • 2 onions
  • 3 green peppers
  • 4 cloves of garlic
  • I beaten egg
  • olive oil
  • shawl

Preparation

  1. Chop the garlic cloves and lightly brown them in a pan with a little oil. Next, we add the onions and green peppers cut into fine julienne strips. We salt a little and let the vegetables take color and poach.

  2. Roll out the two sheets of dough and arrange them on a baking tray covered with non-stick paper.

  3. While the vegetables are cooking, we divide the sardines into two fillets, removing the central spine. If they are canned, it doesn't matter if they crumble a bit as they will fill the empanada. The fact of putting them in whole loins in the empanada is so that we have a more apparent cut.

  4. We distribute the vegetables on one of the sheets of dough and cover with the filleted sardines, always leaving the edges free. Place the other sheet on top of the filling and close the empanada. We fold the corners and edges well and seal with the help of a fork.

  5. Paint the surface of the empanada with beaten egg and make a hole in the center of each empanada with a knife to allow steam to escape and cook better. We put the empanada in the preheated oven at 200 degrees for 20 minutes or until golden and crisp.

Image: The white cherries


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  1.   Rose Diaz Macias said
    ago 13 years

    I made it for dinner, but with tuna, rich, rich ……… =)

    Reply to Rosi Diaz Macias