Speciality: Home-made ‘xouba’ (pilchard) ‘empanada’

The dough is prepared with wheat and corn flour. Separately, sauté the onion and red pepper in the olive oil together with the sardines from the estuary, which will serve as a filling. Place this mixture on top of the dough and close the ‘empanada.’ Finally, cook in the oven for half an hour.

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