Galician empanadas

Ingredients for 4 servings:

• 375 ml water, lukewarm
• 1 pack of yeast
• 1 tsp sugar
• 1 tsp salt
• 500 g flour
• 100 g butter, lukewarm
• 4 tbsp olive oil
• 4 cans of fish (oil sardines or tuna), in oil
• 1 tsp basil
• 1 egg(s)
• Pepper, from the mill
• 1 bunch of parsley
• 8 m.-sized onion(s)
• Flour for the work surface
• Grease for the tray

Instructions

Working time approx. 55 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 55 minutes

Pour the water into a saucepan and crumble in the yeast. Add the sugar and let everything rest in a warm place for 15-20 minutes. Sift the flour into a large bowl. Add the salt, butter, and yeast water and knead everything into a smooth dough. Beat with a wooden spoon until it bubbles. Cover and let it rise in a warm place for 90 minutes. In the meantime, heat the olive oil in a pan and sauté the roughly diced onions until translucent. Season with salt, pepper, and basil. Remove from the heat and let cool. Mix the finely chopped parsley into the onions. Punch the dough down again vigorously and roll out in portions on a floured surface into thin, round flatbreads. Distribute the onions and sardines in oil evenly on each half of the dough sheet. Beat the egg and brush the edges of the dough with it. Fold the empty half of the dough over the filling and press the edges down firmly. Brush the empanadas with the remaining egg and pierce several times with a fork. Place on a greased baking sheet and bake in an oven preheated to 220 degrees Celsius for 15-20 minutes. Remove the empanadas and serve.