- 90 minutes
- For 8 people
- 1.6 € / person
- 312kcal per 100g.
How to prepare a Galician sardine pie .
This empanada is always a guaranteed win at home. An idea of the traditional Galician xoubas or xoubiñas empanada but much simpler, since we are going to use quality canned sardines.
I have had the pleasure of making it on video with a friend and a great cook, Laura Pérez.
A passionate cook and lover of Galician cuisine, I am sure that this empanada will put her on her menus. Explained step by step so that no one misses this luxury pie, which will undoubtedly triumph in your home.
This sardine pie is usually made with fresh xoubas but I have simplified it and prepared it with high-quality canned sardines. One way to save time in the kitchen, you won’t have to clean the fish and cook it.
I assure you that it has been delicious, a simple, rich and very tasty recipe. As you can see, the dough remains as in the best bakery in Ourense, bread dough in the style of my grandmother Lucrecia, with that flavor and the color that gives it varnish with the aromatized oil of the sardines.
The Galician empanada is very versatile and, although I have made it from sardines, it can be filled with whatever you like best. Adapt it to your preferences, but be sure to try this way of making the dough.
If you want to turn your kitchen into a piece of Galicia and that a crispy piece of a Galician empanada comes out of the oven, all you have to do is follow this recipe step by step. To her!
Preparation of the filling of our empanada
- Put the extra virgin olive oil in a saucepan and when it is hot add the 2 onions in a thin julienne. That is, in finite strips. Then add the diced tomato.
- We spend about 8 minutes on medium heat until everything is well past, with a golden color.
- We remove from the casserole to a source and we already have the first layer of the pie.
- We open the sardine cans, in this case we have used 6 sardine cans.
- The oil on the one hand (we reserve) and the sardines on the other.
- Let the onion cool with the tomato. We remove the excess oil from the pochado of the onions and tomato.
- It is important to remove the excess oil so that the filling is juicy and at the same time to use it in the preparation of the dough. As I explain later in the video of the empanada dough.
Preparation of the Galician empanada dough
We already have the compango or roast cooling, the excess oil in the glass and now we can already prepare the Galician empanada dough .
In this video you can see step by step how it is prepared or in the recipe that we already have on the blog.
Sardine pie filling spread
- We divide the empanada dough into two similar parts. We knead them again in two balls of dough to be able to work well with them.
- We flour the kitchen counter and roll out the dough with the rolling pin. We make the base that will be the size of the baking tray. We will stretch it as thin as possible with the help of the roller.
- We put the empanada dough base on a paella, cutting the excess if necessary.
- First add a layer of onion and tomato at the base. We place the sardines that we have drained so that there should be no gap. We want any piece we cut to have sardines. Check out the video or photos of the step by step to get an idea.
- It is very important that the filling is cold so that the dough holds up well.
- Sprinkle with a little paprika from La Vera and cover with the other half well stretched. We seal at the edges.
- Braiding the bottom over the top with the help of a fork or with the help of your fingers. From right to left and then pressing.
- We make a small hole in the center for the empanada to breathe. And then with a fork we prick through different areas, so it will not swell.
- We decorate with strips or cords of the leftover paste if you want to personalize the pie.
Baking and final presentation of the sardine pie
- We paint the empanada with virgin olive oil that the preserves bring and that we had reserved.
- With the help of a kitchen brush or with your own hands (always clean).
- We preheat the oven for 180 minutes at 180º C.
- We put the empanada in the oven at the same temperature. First at the bottom of the oven (about 20 minutes) and then another 15-20 minutes in the center.
- When it is golden brown, we take it out and ready to put on our boots. Let the paella cool where we have baked the empanada to avoid burning.
- We cut into pieces depending on the number of guests.
And finally the empanada! Be careful when removing it from the tray because it will still be hot and it is easy for you to burn, let it cool a little.
Be sure to enjoy all the recipes for fish and seafood that we have on the blog. You will find different empanadas that I think you will like. An empanada de lomo or the traditional cod empanada are an example. I assure you that you will find a lot of ideas to make an empanada like in Galicia itself.
You can see all the photos of the step by step of this Galician sardine pie recipe in this album.