Sardine empanada - Galician pie with sardines

Sardine empanada – Galician pie with sardines

Sardine empanada – Galician pie with sardines is one of my favourite empanadas from Galicia, Spain.

Actually, I love all of them but this version with sardines in season is just amazing.

Enjoy it!

Sardine empanada - Galician pie with sardines

Sardine empanada – Galician pie with sardines

Recipe by Enara ParraCourse: AppetizerCuisine: Galician, SpanishDifficulty: Medium


Prep time


Cooking time




  • Dough
  • 450 g whole-wheat flour or regular flower

  • 50 g warm water

  • 150 g olive oil

  • 50 g white wine

  • 7 g dry yeast or 25 g fresh yeast

  • 7 g sea salt

  • 1 egg

  • 1 egg, for egg wash

  • Filling
  • 500 g fresh sardines, clean fillets

  • 1 large onion, chopped

  • 1 large red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 garlic clove, chopped

  • 250 g canned diced tomato

  • 1 tsp paprika powder

  • 2 tablespoon olive oil

  • 1 teaspoon salt


  • Dough
  • Place the flour in a large bowl.
    Dissolve the yeast in the warm water. Add it to the bowl. Add the olive oil, white wine, 1 egg and salt to the bowl.

    If you have a Kenwood or a similar food processor, dissolve the yeast in warm water and add all the ingredients to the bowl. Mix in low speed for 5 minutes until the dough is smooth.
  • Start mixing with a spoon and then with your hands. Place the dough on the clean kitchen countertop and knead until the dough is smooth. It takes 8-10 minutes. Shape it into a ball.
  • Sprinkle some flour over the bowl and place the ball inside. Cover with a cloth and let it rest for 2 hours or until it doubles in size.
  • Filling
  • Heat 2 tablespoons olive oil in a large pan over low-medium heat. Stir in chopped onion, bell peppers and garlic. Add salt and cook over medium heat until soft and golden. Around 15 minutes.
  • Add tomato sauce and paprika powder. Mix and cook for 10 minutes. The filling needs to be a little bit juicy. Set aside.
  • Shape the dough and bake (see video below from a similar empanada)
  • Divide the dough into two equal pieces, one will be the base and the other one the cover.
  • Preheat oven 200ºC.
    Place baking paper on a baking sheet.
  • Stretch one of the pieces with a rolling pin until you get a thin sheet, around 2-3 mm thickness.
  • Place the dough on the baking sheet.
  • Spread the filling over the dough, but leave some space around the edge to close the empanada.
  • Cover the filling with a layer of sardine fillets. Sprinkle a little bit of salt over the sardines.
  • Stretch the other dough piece. Need to be the same size as the first sheet. Lay it down over the filling. Seal the edges.
  • Brush the surface with beaten egg and bake for 45 minutes until golden. 180ºC.
  • Remove from the oven and allow to cool down before eating it.

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