The Egg and sardine Empanada filling is almost a non-cook, easy to make the filling, almost because you will need to boil the egg. It uses ingredients that will normally be in your kitchen already. If you have empanada dough in your freezer that needs to be used up but you don’t want to put in the effort of making more complicated dough filling, this is the filling for you. It is simply delicious and effortless.
You can substitute canned sardines with any canned fish or meat you already have, tuna, mackerel (Geisha) or any fish of your choice. You can also use corned beef, baked beans, luncheon meat etc., in which case, omit the lemon juice.
Use it to fill my Empanada dough.
How to prepare Egg and Sardine Empanada filling
2 Tins sardine in oil 2 hard boiled eggs ¼ cup thinly sliced spring onions ¼ cup mayonnaise 1 tablespoon lemon juice Dry chilli pepper Salt Use to fill Empanada dough
Pick out sardines from the oil in the tin and break them up into small bits.
Peel and chop eggs into small bits.
Thinly slice spring onions.
Place sardine in a bowl, add eggs, spring onions, mayonnaise, lemon juice, pepper and salt.
Stir well and taste.
Use to fill your Empanada dough. So simple but plain delicious.
Egg and sardine Empanada filling
- 2 Tins sardine in oil
- 2 hard boiled eggs
- ¼ cup thinly sliced spring onions
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- Dry chilli pepper
- Pick out sardines from the oil in the tin and break up into small bits.
- Peel and chop eggs into small bits.
- Thinly slice spring onions.
- Place sardine in a bowl, add eggs, spring onions, mayonnaise, lemon juice, pepper and salt.
- Stir well and taste.
- Use to fill your Empanada dough.
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