Ingredients to make stuffed xoubiñas (small sardines) Empanada:
4 people:
- Empanada sauce (recipe)
- Empanada dough (recipe)
- 1 K. of parrochas (in Galician xoubiñas) or other similar fish
- 150 grams Serrano ham
- San Simon Galician cheese (or another kind)
How to make Stuffed Xoubiñas Empanada:
Clean the xoubiñas by scaling them and carefully removing the head, gut and spine… thus leaving they open in two in one piece.
Cook the sofrito of the empanada (with a lot of chopped tomato) frying it until it is well poached. Once ready, put a piece of ham, cheese and a little sofrito on each sardine… and cover it with another xoubiña.
To make the empanada, spread the rest of the sofrito on the base of the empanada, place the stuffed xoubiñas distributed on top and soak them with the sofrito juice… proceeding with the rest as with any other empanada.
Tips and tricks: There are those who fill them the same way but roll them up on themselves once they are filled… but in this way we will have to use perhaps more quantities of parrochas. Por San Xoan a sardiña molla or pan: This empanada tastes best when the parrochas are at their meal time, that is, in the summer.
Seafood in general and some types of fish (sardines and parrochas) do well with corn dough, although we have to tell you that due to its vastness it is not for all tastes.
