555 Spanish Sardines Cheesy Empanada

Ingredients

For the filling:
2 -155 grams	555 Spanish Sardines in Oil, drained
1/2 cup	chopped onion
1/4 cup	chopped red bell pepper
1/2 cup	grated cheese
For the crust:
2 cups	all-purpose flour, extra for dusting
1 tablespoon	sugar
2/3 cup	butter
1/2 cup	cold water Cooking oil for deep frying

For the filling: Combine all ingredients for the filling together. Mix well and set aside.

To prepare the crust: Mix all ingredients in an electric mixer at low speed. When particles are fine, toss in 1/2 cup of cold water

Mix again until dough holds together and can be formed into a ball

Dust flour onto wax paper

Place dough on top and sprinkle with flour

Place another sheet of wax paper on top

With small rolling strokes, roll out dough starting from the center towards the edges until dough is about 1/4 inch thick

Cut 4.75 inch rounds using a cookie cutter. Fill dough rounds with 2 tablespons of sardines filling. Fold over and flute edges to seal

Deep fry empanada pieces in oil until golden brown. Drain on paper towel

Makes 25 pieces