Empanadas are a very well known recipe in all latin countries, although there are similar dishes around the world such as the Samosa from Southern Asia, the Calzone from Italy and the Pasty from Cornwall in England. Empanadas originally hail from Galicia in Northern Spain where they are typically prepared as large pies which are then cut into pieces. An alternative way to serve them is as smaller individually folded pastries which are more commonly known as Empanadillas. There are many variations in the way the pastry is prepared, as well as in the fillings. Depending on the region, some are fried in olive oil and others baked in ovens, and fillings can vary from a mixture of tuna with tomato sauce and boiled eggs, to sardines, chorizo or pork loin. However when it’s sardine season, it’s hard to beat Empanadillas filled with Sardines. Here we’ve baked our empanadillas instead of fried them to make them a bit more healthy and light.Print
Empanadillas de Sardinillas – Baby Empanadas Filled with Sardines
- Prep Time: 90 mins
- Cook Time: 40 mins
- Total Time: 2 hours 10 minutes
- Cuisine: Fish
- 250g wholemeal flour
- 50g butter (melted)
- 1 tsp milk
- 1 tsp olive oil
- 2 free range eggs
- 75 ml warm water
- pinch of salt
- 1 avocado
- 100g goat cheese
- 50g sundried tomatoes
- 50g black olives (chopped)
- 1 tin sardines
- handfull of oregano
- Firstly, add cold water to your sun-dried tomatoes and soak them for at least 1 hour to re-hydrate them. If your sun-dried tomatoes have come suspended in oil, be sure to drain well and then pat off any excess oil using some kitchen towel. Otherwise they can make your dough wet.
- Add the flour, 1 egg, olive oil, salt, milk, melted butter and water to a food processor and mix well using a dough hook. Alternatively you can mix in a bowl and then work the mixture with your hands until you get smooth and shiny dough.
- Divide your dough into eight separate balls and then sprinkle flour liberally on your work surface or on a large chopping board. Take each ball of dough and roll flat with a rolling pin to a thickness of approximately 3 mm.
- You then need to cut a circle of approximately 15 cm diameter out of each piece of dough. You can always use something like a cereal bowl to do this. Any excess dough left over from the cutting can be re-worked, rolled and re-cut. With these quantities, you should have enough for 8 to 10 empanadillas. Set these aside on a plate.
- Now to prepare the filling. For each emapanidilla we will use 2 slices of avocado, 1 sun-dried tomato, 2 black olives chopped, 12 g of goat cheese, 2 small sardines and some oregano.
- Firstly remove your sun-dried tomatoes from the water if they have been soaking and dry them off with a clean tea towel or some kitchen towel.
- Taking your circles of dough, assemble the ingredients on each to one side, making sure you leave space to fold the dough over.
- Fold the dough down the middle, until the edges are together and then press the edges with your fingers. You should have an approximate semi-circle shape.
- Then give a half twist along the edges of your empanadilla. This not only ensures the filling stays inside but also gives your pastry a nice decorative edging.
- Beat an egg and then brush the top of each empanadilla. This aids the browning of the pastry and gives them a nice shiny finish.
- Place on a baking tray and cook in the oven for about 30 to 40 min at 200C, or until they are brown and crispy.
- Serve either warm or cold.