Sardine Empanadas

Ingredients

• 454 g (1 pound)frozen puff pastry
• 30 ml (2 tablespoons)vegetable oil
• 75 g (½ cup), choppedwhite onion
• 227 g (8 ounces), cleaned and dicedwhite button mushrooms
• 2.5 ml (½ teaspoon)kosher or sea salt
• 1.25 ml (¼ teaspoon)ground black pepper
• 225 g (1 cup), choppedripe Roma tomatoes
• 120 ml (½ cup), choppedmanzanilla olives stuffed with pimientos
• 60 ml (¼ cup), choppedpickled jalapeños
• 2 cans (85–113 g / 3–4 ounces each), broken into chunkssardines in oil
• 2, separatedeggs
• As neededplain flour, for rolling out the puff pastry

Instructions

1. 1

   Thaw the pastry

   Take the puff pastry out of the freezer and leave it on the worktop to thaw.

2. 2

   Cook the filling

   Warm the oil in a medium casserole or sauté pan over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the mushrooms, salt and pepper; cook for 5–6 minutes, until they release their juices, begin to dry out and start to brown. Add the tomatoes and cook for 6–7 minutes, until soft and breaking down. Mix in the olives and jalapeños and cook for 1 minute more.

3. 3

   Add the sardines

   Take the pan off the heat, add the sardines and mix them into the filling. Set aside.

4. 4

   Beat the eggs

   Separate the egg whites and yolks into two small bowls. Beat each separately with a fork or whisk.

5. 5

   Prepare the oven

   Position the oven racks in the lower and upper thirds, then heat the oven to 200°C (400°F). Line a couple of baking sheets with baking parchment.

6. 6

   Shape the empanadas

   Lightly flour the worktop and rub a little flour onto the rolling pin. Roll the pastry thinner than 6 mm (¼ inch), then cut out rounds with a 10–13 cm (4–5 inch) cutter. Put a generous tablespoon of filling in the centre of each round. Brush a little beaten egg white around the edge, fold each round into a half-moon and press the edges together.

7. 7

   Seal and bake

   Press the edges of each empanada with a fork to seal and decorate them. Brush the tops with egg yolk and arrange them on the prepared baking sheets. Bake for 20–22 minutes, until puffed and shiny golden brown.

What are sardine empanadas?

Empanadas are filled pastries found across Spain and Latin America, with many regional doughs and fillings. In this Mexican version, flaky puff pastry surrounds a savoury mixture of sardines, vegetables, olives and pickled jalapeños.

The filling is cooked down before the pastries are assembled, concentrating the tomato and mushroom flavours. Sardines are stirred in off the heat so they remain in chunks rather than disappearing into the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 5g protein, 12g carbs, 9g fat.

The pastry and flour provide most of the carbohydrates, while puff pastry and the cooking oil contribute much of the fat. Sardines and eggs supply protein, with the vegetables adding some fibre and volume. Pair an empanada or two with a generous salad or vegetables for a more balanced plate.

Build a savoury filling

Mushrooms first: cook them with the onion until their released liquid has mostly evaporated and they begin to brown. This leaves less moisture to seep into the pastry.

Tomato and briny additions: let the chopped tomatoes soften before adding the olives and jalapeños. Their salty, tangy flavours complement the rich sardines.

Keep the pastry workable

Thawed, not warm: let the pastry soften enough to roll, but work with it while it is still cool. If it becomes sticky or floppy, pause and chill it briefly.

Light flouring: dust the worktop and rolling pin lightly so the pastry does not stick. Roll it thinner than 6 mm (¼ inch), as directed, for small, crisp pastries.

Seal each half-moon

Egg white acts as the seal around the edge, while the fork press helps close the pastry and gives it a decorative border. Keep filling away from the rim so the edges can meet cleanly.

Use a generous tablespoon of filling in each round, rather than piling it high. Overfilled empanadas are harder to seal and more likely to open in the oven.

Look for a golden finish

Brush the tops with beaten yolk for the shiny, browned surface. Bake at 200°C (400°F) for 20–22 minutes, watching for puffed pastry and an even golden colour.

The recipe uses two oven racks and a couple of baking sheets. Leave room between pastries so the hot air can circulate around them.

Serve as a snack or meal

These small pastries work well warm as a snack, starter or part of a casual spread. A crisp green salad or sliced fresh vegetables bring a cool contrast to the rich, salty filling.

For a more substantial plate, serve them with beans or a simple vegetable side. Let them rest briefly after baking so the filling is easier to handle.

Recipe notes & tips

• Let the cooked filling cool before assembling so it does not soften the pastry.
• Drain excess oil from the sardines if the filling seems oily.
• Keep the pastry rounds covered while you fill them to prevent them drying out.
• Use a little egg white around the full edge of each round, without letting it run onto the worktop.
• Rotate the baking sheets between the upper and lower racks if they brown unevenly.

Variations

• Add fresh herbs: Stir chopped parsley into the cooled filling for a fresh note.
• Increase the heat: Add extra chopped pickled jalapeños for a hotter filling.
• Change the olives: Use plain green olives if pimiento-stuffed manzanilla olives are unavailable.
• Use a different fish: Replace the sardines with drained tuna for a milder flavour.
• Make them smaller: Cut smaller pastry rounds and use less filling in each, checking for doneness early.

Common mistakes to avoid

• Wet filling: Cook the mushrooms and tomatoes until excess liquid has evaporated before adding the sardines.
• Warm pastry: Chill pastry that has become soft or sticky before rolling and shaping.
• Overfilling: Use a generous tablespoon, not a heaped pile, so the edges can seal.
• Loose edges: Brush the rim with egg white and press firmly all around with a fork.
• Crowded trays: Leave space between pastries so they puff and brown instead of touching.

How to store

Cool the empanadas, then refrigerate them in an airtight container for up to 3 days. Reheat in an oven at about 180°C until hot and crisp; microwaving will soften the pastry.

Frequently asked questions