General recipes

Difficulty: Low


1 large chopped onion

2 chopped peeled tomatoes

1 teaspoon mustard

2 green peppers cleaned and diced


1kg of dough

50g margarine

1 egg yolk

salt and water

  1. Drain the sardines from the cans, pouring the olive oil into a deep frying pan with the chopped onion. Bring until the onion is transparent. Add chopped parsley, tomatoes and peppers and season with salt.
  2. Cook and season with saffron. Add to the bread dough the softened margarine and the olive oil from the frying pan, after being drained by a dowel, gradually lowering. Handle the dough well until it is loose.
  3. Form a round shape with greased foil and cover it with some of the dough stretched with the roll. Put the sardines to form a crown and cover them with the braised.
  4. Cover with the other half of the dough, tightly tightly around it, open a small hole in the center to leave the steam, grate the surface with leftovers of the dough and brush it with the egg yolk, in the middle of the baking.
  5. The oven should be at a medium temperature to bake the dough and then be raised to brown.