Empanada de Sardinas

Line pie tin with bottom crust. Arrange sardines in a pinwheel pattern on the crust, one or two layers depending on size of sardines and preference. Cover with thin even coating of tomato sauce, sliced onion and olives if using. Place top crust and trim in the accustomed way painting the top with a mixture of egg white and a few drops of milk. Pinch top crust with a toothpick to allow steam to escape and bake in the middle of the oven until golden brown allowing slightly more time if using fresh sardines. Serve hot as main dish or room temperature for first course, buffet or snack. Pie Crust 1 cup plain flour 2-3 tablespoons cold lard 1 whole egg 1 teaspoon salt (or to taste) a few drops lemon juice Cut lard into flour and salt with knife and fork until it has the appearance of fresh bread crumbs. Add egg and lemon juice and knead well until the mixture forms a compact ball which leaves the sides of the bowl (add a very small amount of water if mixture is too crumbly). Roll out to desired shape and place in pie tin to fill. (Repeat recipe to make top crust. To fasten top crust first moisten the edges of the bottom crust...trim excess).