Sardine, boiled egg & caper empanadas

Sardine, boiled egg & caper empanadas

Pintxo

By
From
Basque
Serves
6
Photographer
Laura Edwards

I can’t get enough of these pastries. This is the recipe that my mum taught me, originally using tinned tuna. They are delicious if you want to stick with tinned tuna, but you should also try them with the tuna confit or with sardines, which is how I now like to make them. Get the tin with little sardines called sardinillas if you can, as these are the best.

Ingredients

Quantity Ingredient
olive oil
1 onion, finely chopped
1 red pepper, deseeded and finely sliced
1 green pepper, deseeded and finely sliced
118g tin of sardines, such as la brujula, drained and roughly chopped
2 hard-boiled free-range eggs, roughly chopped
1 tablespoon small capers, rinsed, squeezed dry and chopped
handful finely chopped parsley

For the pastry

Quantity Ingredient
500g plain flour
1 teaspoon fine sea salt
200g cold unsalted butter, cut into cubes
1 free-range egg
75ml cold water
2 teaspoons white wine vinegar
1 free-range egg yolk, beaten, to glaze

Method

  1. Make the pastry first. Tip the flour and salt into a bowl and rub the butter in with your fingertips until it looks like breadcrumbs. Mix the egg with the cold water and vinegar, add to the bowl and mix in quickly with a flat knife. Bring together with your hands and knead briefly until smooth, then shape into a disc, wrap in cling film and chill for at least 30 minutes.
  2. Heat a little oil in a pan and gently fry the onion and peppers for 10–15 minutes until softened and tender. Tip into a bowl and mix with the sardines, eggs, capers and parsley. Allow to cool.
  3. Preheat the oven to 200°C.
  4. Divide the dough into 24 even-sized pieces and place under a damp tea towel to stop them drying out. One at a time, roll them out on a lightly floured surface until they are 10 cm in diameter. Place a spoonful of the sardine mixture into the centre of one half of the circle. Brush the edge with the beaten egg yolk, then fold over and crimp with your fingers.
  5. Place on a lined baking sheet and repeat with the rest of the dough and filling.
  6. Brush the empanadas all over with the beaten egg and bake for 25–30 minutes until golden. Cool a little and serve.
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