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LOCATION: Recipes >> Mexican >> Empanadas 07

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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

Line 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.

Pie 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).


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