* 1 can, sardines in tomato sauce
* 3 tablespoons finely chopped onion
* 2 Chipotle chiles in adobo, chopped
* 1 tablespoon lemon juice

For the empanadas dough, homemade puff pastry:
(use ready to bake puff pastry dough or use this to make it)
* 1 stick butter, at room temperature
* 1/2 cup grated chihuahua cheese, or Monterey Jack
* 1 cup flour
* salt and pepper
* 4 tablespoons cold water
* 2 egg yolks, beaten

Preparation:

1) Mash the sardines with tomatoes from the can and mix with the chopped onion, chipotle chiles and lemon juice. Reserve while preparing the dough. Making the dough

2) Mix in a bowl the butter with the grated cheese, the butter and cheese mix will become like a smooth cream. Add the flour to the butter/cheese mixture. At this point, add salt, pepper and 3 or 4 tablespoons cold water and mix well.

3) Roll the dough as a ball and refrigerate at least 3 hours.

4) Put the dough on a flat surface, and with a rolling pin roll it to a rectangle shape; fold, uniting the two farthest corners, thus creating a triangle. Roll again then fold the dough the same way, then fold it again one last time. Flatten the dough with a rolling pin, cut out of the dough 3 and 1/2 inch squares.

5) Place a spoonful of filling at the center of each square and fold into a triangular shape. Before sealing the edges, moisten the edges of each empanada, and then seal by pressing with a fork.

6) Preheat the oven to 350 ˚F. Arrange the empanadas on a baking sheet, pierce the top of the empanadas so that the water vapor can get out; brush each empanada with the egg yolks to give them a nice shiny crust. Bake in hot oven about 10 to 12 minutes, until the empanadas are golden.

Serve your sardines chipotle empanadas...