Servings12 - 14
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).
- 1 rectangle/square package (320g) Puff Pastry
- 1 nos Egg
- 1 Tablespoon Water
- 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
- Drain out half the tomato sauce from the sardines.
- In a medium high heat pan, sauté onions. Add curry leaves and fry till fragrant.
- Add sardines with sauce, grated ginger, curry powder, chilli powder, salt and pepper.
- Fry till the sauce has been reduced to half.
- Set aside to cool.
- Egg Wash
- Beat 1 egg and 1 Tablespoon of water together. Set aside.
- Assembling Sardine Puffs
- Take out puff pastry 10 minutes before intended use. Thaw if using frozen puff pastry.
- Pre-heat oven to 220°C (430°F). Prepare baking tray and line with parchment paper.
- Unroll puff pastry and cut into equal square’s. Around 3 x 3-inches.
- Place 1½ tablespoons of the sardine filling in the centre of the puff pastry and slightly flatten.
- Brush egg wash around the filling (for extra seal), fold into half and seal by using a fork to press seal it.
- Place sardine puffs on prepared baking tray. Brush with egg wash.
- Bake for 15 – 20 minutes or till golden brown.
- 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.
100 0 100 4