Unlike most South-American empanadas, which are a fried or baked turnover, Spanish empanada is a large two-crust pie. Especially common in Galicia and the northern coast of Spain, this pie is savoury and generally filled with meat or fish. Today's version is made with our small sardines in olive oil and just a couple more ingredients for an easy and quick empanada. Make a salad on the side and you've got yourself a complete meal!
🥧Ingredients (for 4 people):
For the empanada dough:
350g all purpose flour
about 70g olive oil (the oil from the sardines + a bit more if needed)
1/2 tsp salt
1/2 cup water
For the filling:
4 Tbsp FRIED TOMATO WITH OLIVE OIL IBSA
4 Tbsp MAS VELL ORGANIC FRIED ONION
For the dough:
Mix all the ingredients in a bowl or stand mixer to form a soft dough, and knead for a few minutes.
Form a ball, cover it, and let it sit for about 30 min.
To assemble the empanada:
Cut the dough in 2 pieces, one a bit bigger than the other one.
Take the bigger piece and roll it out to form a thin circle of about 1/4 inch thick (similar to a thin pizza).
If using a cast iron pan (recommended, to keep any leakage under control while cooking), place the rolled dough on the pan. If you don't have a cast iron pan, then a plain baking tray with parchment paper will do.
Cover the dough with tomato sauce and onion (as if you were making pizza, basically).
Put the sardines on top of the tomato and onion base, and sprinkle with some smoked paprika.
Roll out the remaining dough to form another circle, put it on top of the sardines, and seal the edges (creating a free-form two-crust pie).
Cut out a small hole in the middle of the top layer of dough to create a vent, and stab the dough with a sharp knife a few times to create multiple tiny holes to help release the steam.
If you're feeling fancy and you have some left over dough after sealing the empanada, feel free to create any decoration on the top :)
Brush the top of your empanada with some olive oil, and bake at 375F for about 35-40 min or until golden brown.