Easy Sardine Curry Puffs


12 - 14


10 min


30 min

This is an exceptionally fast and easy snack to make…yet another reason to have puff pastry around! The filling is very similar to sardine cutlets (recipe will come eventually).

Sardine packaging in Malaysia

Sardine packaging in Malaysia

Sardine packaging in Switzerland

Sardine packaging in Switzerland


  • 1 rectangle/square package (320g) Puff Pastry

Egg Wash

  • 1 nos Egg
  • 1 Tablespoon Water

Sardine Filling

  • 1 small can (155g) Sardines in tomato sauce, drained and mash
  • 1 sprig Curry Leaves, chopped
  • 1 small Onion, chopped
  • 1 inch Ginger, grated
  • 1 Tablespoon Curry Powder
  • 2 tsp Chilli Powder (optional)
  • To Taste Salt
  • To Taste White Pepper


  • Sardine Filling
  1. Drain out half the tomato sauce from the sardines.
  2. In a medium high heat pan, sauté onions. Add curry leaves and fry till fragrant.
  3. Add sardines with sauce, grated ginger, curry powder, chilli powder, salt and pepper.
  4. Fry till the sauce has been reduced to half.
  5. Set aside to cool.


  • Egg Wash
  1. Beat 1 egg and 1 Tablespoon of water together. Set aside.


  • Assembling Sardine Puffs
  1. Take out puff pastry 10 minutes before intended use. Thaw if using frozen puff pastry.
  2. Pre-heat oven to 220°C (430°F). Prepare baking tray and line with parchment paper.
  3. Unroll puff pastry and cut into equal square’s. Around 3 x 3-inches.
  4. Place 1½ tablespoons of the sardine filling in the centre of the puff pastry and slightly flatten.
  5. Brush egg wash around the filling (for extra seal), fold into half and seal by using a fork to press seal it.
  6. Place sardine puffs on prepared baking tray. Brush with egg wash.
  7. Bake for 15 – 20 minutes or till golden brown.
  8. Leave to cool on a wire wrack before enjoying.


  • Mash the sardines well.
  • Balance tomato sauce can be turned into a dip by adding some chilli or tomato sauce and boiling it for a bit ; or to be reserved for plain sardine curry.
  • You can use short crust pastry instead of puff pastry. Bake according to instructions on packet.
  • It’s very important when baking with puff pastry that the oven is properly pre-heated. This will prevent uncooked pastry inside.


Cherry's Signature


Sardine Puffs

Evenly baked pastry


Sardine Puffs




100 0 100 4


  1. captain coriander 5 years ago

    I just made this recipe, and it’s perfect! My hubby has already scoffed down half the tray. Thank you so much!

  2. Stephanie Valle 5 months ago

    Just made this too – it is SO yum – we didnt have curry leaves so just used bay leaves & fresh coriander!

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