W
elcome back, Tin Fish friends! Today, we're taking a delectable detour from our usual recipes to explore the world of Portuguese pastries with Empadas de Sardinha (Sardine Empanadas). These savory hand-held treats are a delightful way to experience the flavors of Portugal in a convenient and delicious package.
Enjoy these delicious Empadas de Sardinha as a perfect appetizer or satisfying snack!
Ingredients:
For the Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- ¼ – ½ cup ice water
For the Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can sardines in olive oil, drained and flaked
- 1 (14.5-ounce) can diced tomatoes, undrained
- ½ cup chopped fresh parsley
- ¼ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions:
For the Dough:
- In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
For the Filling:
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the flaked sardines, diced tomatoes (including the juices), chopped parsley, and oregano. Season with salt and pepper to taste.
- Bring to a simmer and cook for 10 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
Assembling the Empanadas:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to a thin sheet (about ⅛ inch thick). Use a round cookie cutter or a glass to cut out circles from the dough.
- Place a spoonful of the sardine filling in the center of each dough circle. Brush the edges with the beaten egg wash.
- Fold the dough circles in half, forming semi-circles. Crimp the edges with a fork to seal. Brush the tops of the empanadas with remaining egg wash.
- Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and flaky.
- Let cool slightly before serving.
Tips & Variations:
- Don’t have fresh parsley? Substitute with 1 tablespoon of dried parsley.
- Feeling adventurous? Add a pinch of red pepper flakes for a bit of heat.
- Leftover empanadas can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.
- Want a shortcut? Use store-bought dough- it’s fine!
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