Sardine Empanadas Recipe

Preparation of the filling Finely chop the shallot and parsley, dice the piquillos into small pieces. Using a fork, roughly mash the sardine fillets in extra virgin olive oil and the feta. Gently mix everything together.

Shaping Cut out discs with a diameter of 12 cm from the puff pastry. Place a tablespoon of filling in the center of each disc. Moisten the edge, fold the pastry to form a turnover, and be sure to seal everything well by pressing with a fork to keep the filling inside during cooking.

Cooking Place on a baking sheet lined with parchment paper as you go. Using a brush, glaze with a layer of beaten egg, and place in the oven for 15 to 20 minutes.

Serve with a mixed salad, dressed with a drizzle of extra virgin olive oil and a splash of sherry vinegar.