Sardines125 ml (½ cup) extra-virgin olive oil, plus extra for greasing2 cloves garlic, finely chopped2 (about 550gm) onions, thinly sliced1 400gm can chopped tomatoes½ tbsp white sugar1egg, lightly beaten 12sardine filletsEmpanada dough3 tspdry yeast180 ml (¾ cup) milk, warmed2eggs1¾ tsp white sugar¼ cup unsalted butter, softened465 gm (3¾ cups) plain flour
For empanada dough, combine yeast and milk in a small bowl and stand for 5 minutes
or until foamy. In a large bowl, whisk together yeast mixture, eggs, sugar, 1½ tsp salt and butter, add half the flour and mix with a wooden spoon until completely incorporated. Add remaining flour a little at a time and mix until mixture forms a dough. Turn dough onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic. Place dough in a large bowl, cover with a damp tea towel and stand at room temperature for 1½ hours or until doubled in size.
Heat half the olive oil in a saucepan over medium heat and sauté garlic and onion for 12-15 minutes or until soft and golden, transfer to a bowl and cool. Add remaining oil to pan, add tomatoes and sugar and cook over medium heat for 20 minutes or until sauce thickens. Season generously with sea salt and freshly ground black pepper. Cool, transfer to a food processor and process until smooth, transfer to a bowl and set aside. Makes 1 cup.
Preheat oven to 220C. Brush a 28cm round pie dish with removable base with
a little olive oil. Punch down dough and divide into 2 portions, one slightly larger than the other (the larger portion will form the bottom crust, and the smaller portion the top crust). Using a rolling pin, roll out the larger portion to 2.5mm thick to fit pie dish. Drape dough over rolling pin and transfer to pie dish. Using fingers, gently press dough evenly over the bottom and all the way up sides, then prick base with fork in several places to prevent bubbles forming.
Spread onion mixture evenly over dough base and arrange sardines in an even layer on top, then spoon tomato sauce over, spreading evenly. Roll out second piece of dough into a thin sheet slightly smaller than bottom crust. Carefully lay it over the filling and, using fingers, press edges together to seal. Trim excess dough and, using a twisting motion, shape into long thin strips. Lay strips around the empanada rim and any remaining strips across the top to decorate. Pierce top of dough with a fork to allow steam to escape, then brush with beaten egg and bake for 30 minutes or until golden brown. Cool in pan on a wire rack before transferring to a plate. Serve warm or at room temperature.
Empanadas hail from Galicia where they are a popular snack,
widely available in tapas bars and bakeries and eaten either hot or
cold. They can be made with a variety of savoury fillings such as
tuna, salt cod, cockles, eel, pork or chicken.