The idea came to us while tidying up the pantry: a can of Hot Fish in one hand, the fiery collaboration between La Belle-Iloise and Sauces Martin, and a roll of shortcrust pastry that needed to be used. Half an hour later, the first empanadas were on the table – and they disappeared so quickly that we immediately put out the next batch. Finger food with a certain caliente kick.
Finger food · Latino style
Empanadas with spicy sardines
Bring sunshine to your plate – with this sociable dish with a certain caliente kick! Savoury Latino-style empanadas made with just a few ingredients: 15 minutes of preparation, 30 minutes in the oven – and you're ready to enjoy.
Ingredients
1 can (115 g) of spicy Hot Fish sardines 50 g cream cheese 1 small onion 1 tomato 1 tbsp chopped parsley 1 roll of shortcrust pastry 1 egg yolk
Preparation
1
Peel and finely chop the onion, and dice the tomato. Sauté both in a lightly oiled pan for a few minutes, to taste.
2
Break up the sardines and add them to a bowl with their sauce, the cream cheese, onion, tomato and parsley. Mix well and set aside.
3
Preheat the oven or air fryer to 180 °C.
4
Cut out circles 8 to 10 cm in diameter from the shortcrust pastry and fill each circle with a tablespoon of the filling.
5
Moisten the edges of the pastry with a little water and press them together into half-moons with your fingertips.
6
Place the half-moons on a baking tray and brush with the egg yolk.
7
Bake for 25 to 30 minutes until the pastry is golden brown.
Tip
They go well with a fresh dip made from quark, herbs and linseed oil, or a cool yogurt-herb sauce that nicely balances the spiciness of the sardines. A green salad rounds off the whole thing for a light meal.
