For the dough
"15g active dry yeast - 1 packet"
"120ml warm water - 1/2 cup"
"5g salt - 1 teaspoon"
"500g all-purpose flour - 3 cups and 3 tablespoons", ""120g unsalted butter or margarine, melted"
For the filling
"1 kg fresh sardines or 3 cans of sardine fillets"
"90g medium onion, sliced into rings"
"15g chopped parsley"
"to taste salt and black pepper"
"30ml olive oil - 2 tablespoons"
For the dough
"15g active dry yeast - 1 packet"
"120ml warm water - 1/2 cup"
"5g salt - 1 teaspoon"
"500g all-purpose flour - 3 cups and 3 tablespoons", ""120g unsalted butter or margarine, melted"
For the filling
"1 kg fresh sardines or 3 cans of sardine fillets"
"90g medium onion, sliced into rings"
"15g chopped parsley"
"to taste salt and black pepper"
"30ml olive oil - 2 tablespoons"
Dissolve yeast in warm water
Add salt
On a smooth surface, place the flour
Make a hole in the center and add the prepared yeast mixture
Mix the flour with the liquid
Knead well until you get a stiff dough
Add the butter or margarine gradually
Continue kneading until the dough starts to come away from your hands and form bubbles
Dust with a little flour
Let it rest in a bowl, covered with plastic wrap, for 1 hour or until it has doubled in volume
Clean the sardines by removing heads and guts or use canned sardine fillets
Divide the dough into 2 parts
Roll out each part
Use one part to line an oiled baking dish of about 18 x 25.5 cm
Spread the sardines, onion, and parsley on top
Season with salt and black pepper
Drizzle with olive oil
Cover with the remaining dough
Press the edges together
Let it rest for another hour
Brush the top with olive oil
Bake in a preheated oven at 200°C for about 50 minutes or until lightly browned
Cut into 8 pieces
Note: You can vary the filling by using cod, meat, or prosciutto.
