From: "E Zatania" Newsgroups: rec.food.recipes Subject: Empanadas de Sardinas Followup-To: rec.food.cooking Date: 2 Oct 1998 21:08:32 -0600 Organization: Espana Reply-To: "E Zatania" NNTP-Posting-Host: boofura.swcp.com ---------------------------------------------------------------- From: Tony Tanner I am looking for recipes using sardines either canned or fresh. Thank You Here's a simplified version of a classic Spanish recipe which can use canned or fresh sardines. Even fish-haters enjoy it. EMPANADA DE SARDINAS Normal raw pie crust, enough for top and bottom (see below) Sardines, canned whole or fresh made into fillets Small can tomato sauce (or homemade, thick) Thinly sliced onion Sliced olives (optional) Egg white and milk for glazing Lie pie tin with bottom crust. Arrange sardines in a pinwheel pattern on the crust, one or two layers depending on size of sardines and preference. Cover with thin even coating of tomato sauce, sliced onion and olives if using. Place top crust and trim in the accustomed way painting the top with a mixture of egg white and a few drops of milk. Pinch top crust with a toothpick to allow steam to escape and bake in the middle of the oven until golden brown allowing slightly more time if using fresh sardines. Serve hot as main dish or room temperature for first course, buffet or snack. My pie crust recipe (one normal crust): 1 cup plain flour 2-3 tablespoons cold lard 1 whole egg 1 teaspoon salt (or to taste) a few drops lemon juice Cut lard into flour and salt with knife and fork until it has the appearance of fresh bread crumbs. Add egg and lemon juice and knead well until the mixture forms a compact ball which leaves the sides of the bowl (add a very small amount of water if mixture is too crumbly). Roll out to desired shape and place in pie tin to fill. (Repeat recipe to make top crust. To fasten top crust first moisten the edges of the bottom crust...trim excess). Estela -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.