Spicy Portuguese sardine empanadas

Spicy sardine empanadas are a delicious and unique snack that perfectly combines Portuguese canned sardines with spicy spices and a crumbly, handmade dough. This recipe offers a great way to use up Portuguese sardines, giving them a new, savory flavor enhanced by garlic, red pepper and chili flakes. Make these rolls for a warm, delicious snack or light meal that's sure to impress!

Ingredients for a meal for two:

Dough

• Wheat flour: 2 cups
• Salt: 1/2 teaspoon
• Butter: 1/2 cup (cold, cubed)
• Egg yolk: 1 (large)
• Cold water: 4-5 tablespoons

Stuffing

• Portuguese canned sardines in olive oil with chili pepper : 1 can (not drained, but crushed)
• Garlic: 2 cloves (chopped)
• Onion: 1 small (finely chopped)
• Red bell pepper: 1/2 (finely chopped)
• Tomato paste: 1 tablespoon
• Additional chili flakes: 1 teaspoon (to taste)
• Ground Cumin: 1/2 teaspoon
• Salt and black pepper: to taste
• Fresh coriander: 2 tablespoons (chopped)
• Lime juice: 1 tablespoon

Preparation of the dough:

Mix the wheat flour and salt in a large bowl. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or just work by hand to mix the butter well into the flour until the mixture has the texture of coarse crumbs. Add the egg yolk and add one tablespoon of water, and mix until the dough becomes a combined mass of all the ingredients. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Shape the dough into a large ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

Preparation of the filling:

Heat the olive oil from the can of sardines in a pan over medium heat. Add the chopped garlic and onion and cook until the onion becomes translucent. Add the chopped red pepper and cook for another 3-4 minutes until softened. Stir in the tomato paste, hot pepper flakes, paprika, ground and crushed cumin. Cook for another 2 minutes.

Add the mashed Portuguese canned sardines and season with salt and black pepper to taste. Cook for 3-4 minutes, stirring occasionally. Remove from heat and stir in chopped fresh coriander and lime juice. Allow the filling to cool slightly.

Forming the coils:

Preheat the oven to 190°C. Line a baking tray with baking paper. On a lightly floured surface, roll out the cold dough to about 1/8 inch thickness. Use a round cutter (about 10-12 cm in diameter) to cut out circles from the dough. Place a spoonful of spicy Portuguese sardine filling in the center of each dough circle. Fold the dough in half to form a crescent shape. Press the edges and secure with a fork. Place the empanadas on the prepared baking sheet. Optional: Brush the top of the empanadas with beaten egg to create a golden brown crust.

Baking rolls:

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden. Remove from the oven and allow to cool slightly before serving. Enjoy your spicy sardine empanadas hot or at room temperature, they are perfect as an appetizer or as a main course!

Total cooking time: about 1 hour 45 minutes (including cooling and baking time)