Sardine Empanada

Shortcrust Pastry

• 400 g plain flour
• 180 g unsalted butter, cold, diced
• 70 g water, ice cold
• 1 tsp fine sea salt
• 1 tsp baking powder

Filling

• 2 garlic cloves
• 1 red pepper, cut in pieces
• 1 yellow pepper, cut in pieces
• 500 g red onions, quartered
• 50 g olive oil
• 1 pinch saffron threads
• 1 pinch fine sea salt
• 1 pinch ground black pepper

Assembly

• 5 - 8 fresh whole sardines, gutted, filleted (depending on size, approx. 300 g)
  o bien 300 g tinned sardines, in oil, drained
• 1 medium egg, beaten