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Sardine Serenade

Portuguese-Style Sardine Empanadas with Herbed Olive Oil Drizzle

1 hour
Serves 4
DinnerPortugueseDairy-freeNut-freeSoy-free
Herb's take

Inspired by Portugal’s love of both sardines and pastel-like pastries, these empanadas transform humble canned sardines into a dinner-worthy centerpiece. You’ll master the art of a flaky olive oil dough and bring punchy flavor with a streamlined herb oil, because every good Portuguese table deserves a little flourish.

Equipment needed
  • Blender or mini food processor
  • Parchment paper
  • Rolling pin

Ingredients

Yield
4

Instructions

  1. 01
    In a large bowl, whisk together the flour and 1 tsp kosher salt. Add 1/2 cup olive oil and stir until the mixture resembles coarse sand. Pour in 1/2 cup cold water and mix just until a rough dough forms.
  2. 02
    Turn the dough onto a lightly floured surface and knead 3-4 times until mostly smooth. Flatten into a disk, wrap in plastic, and refrigerate at least 20 minutes.
  3. 03
    While dough chills, heat 2 tbsp olive oil (plus 1 tbsp reserved from the sardine can) in a skillet over medium. Add diced onion and cook until translucent, about 4 minutes.
  4. 04
    Stir in the minced garlic and smoked paprika. Cook another 30 seconds, just until fragrant.
  5. 05
    Add the sardines, breaking them up with a spatula. Cook for 2 minutes, then remove from heat and let cool slightly. Mash gently to a coarse mixture.
  6. 06
    Stir in 1/4 cup parsley, 2 tbsp cilantro, lemon zest, and black pepper. Taste and adjust seasoning with a pinch more salt if needed.
  7. 07
    Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
  8. 08
    On a floured surface, roll dough to about 1/8-inch thick. Cut out 5-inch circles (a bowl works as a template). Re-roll scraps as needed to yield 8 rounds.
  9. 09
    Place 2 heaping tablespoons of sardine filling in the center of each dough circle. Brush edges with water, fold to form a half-moon, and press to seal. Crimp the edges with a fork.
  10. 10
    Arrange empanadas on the baking sheet and brush tops with beaten egg. Bake 22–25 minutes, or until golden and crisp.
  11. 11
    Meanwhile, make the herb oil: Blend 2 tbsp parsley, remaining 1 tbsp reserved sardine oil, and 2 tbsp olive oil until vivid green. Stir in lemon juice and a pinch of salt.
  12. 12
    Transfer empanadas to a platter. Drizzle with herb oil just before serving.

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