Sardine Empanada

Directions

• In a large bowl, combine the flour and salt. Add the cold butter and mix with your hands until the mixture resembles breadcrumbs.
• Add the beaten egg and ice water. Mix until a smooth dough forms. If necessary, add more water little by little.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• In a frying pan, heat a little olive oil and sauté the onion and garlic until soft.
• Add the chopped tomato and sauté for a few more minutes.
• Add the shredded sardines, lemon juice, salt, pepper and parsley. Cook for a few more minutes, stirring well. Set aside and let cool.
• Preheat the oven to 200°C and line a baking tray with baking paper.
• Divide the dough into small portions and roll each one into a circular shape, approximately 10 cm in diameter.
• Place a portion of the filling in the center of each dough circle.
• Fold the dough in half over the filling, forming a half moon.
• Press the edges with a fork to seal well.
• Place the empanadas on the prepared baking sheet and brush each one with beaten egg.
• Place in a preheated oven and bake for about 20-25 minutes, or until golden brown.
• Remove from the oven and let cool for a few minutes before serving. Sardine empanadas are great both warm and at room temperature. Enjoy!