quick and easy sardine mini hand-pies

I like canned sardines. Especially the ones that have been cooked in tomato sauce.

When I was a kid, I would remove the little bones from my sardines, mush the sardines and mix them with rice until I got this messy looking bowl of sardine rice that greatly resembled cat food, and I would happily eat that.

Although I am no longer a kid, my love for sardines is still very real.

And today I am going to share with you a way to make sardine puffs in a jiffy. 

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These puffs are great for breakfast, or as a snack. In fact, they are so good I would advise you to make more. If you have any left-over sardine (not very likely, but just in case), you can always spread it on a couple of slices of bread and munch on that!

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And here are the instructions on how to make these impressive-looking (but very easy to make) sardine puffs.

Remove the sardines from the can. Allow most of the sauce to drip off then remove the little bone from the middle of the fish.

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Use a fork to lightly mash the sardines. You don’t have to be over-zealous about mashing because the fish will break apart some more when cooked later.

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In a casserole or skillet, cook the onions over medium heat in a little vegetable oil until the onion is soft. 

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Add the sliced chili (if using) and sardines and cook a further 2-3 minutes.

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Season with salt and black pepper. Mix to combine. 

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Remove this from the heat. Transfer the sardines into a bowl and allow this mixture to cool completely before using.

Make sure that the puff pastry is cold before you work with it. You will need to work pretty quickly, or you can place the remaining pastry in the fridge until you are ready to work on it.

Working with one sheet of ready-rolled puff pastry at a time, cut a piece of ready-rolled puff pastry into five 9-cm circles. 

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Place 1 tablespoon of the sardine mixture in each circle.

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Lift and gently pull one side of the puff pastry to the opposite end. Press gently to seal. Crimp with a fork to completely seal the edges.

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Lay the pastries on a baking tray that has been lined and lightly sprayed with oil.  Brush with egg wash. 

IMG_5560Bake at 180°C for 20-25 minutes, or until the pastries puff up and turn golden brown.

You may serve the pastries immediately.

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Cool the remaining pastries on a wire rack before storing in an air-tight container in the fridge for up to 5 days. Alternatively, freeze the pastries for up to three months. Thaw in the fridge over-night before warming them up!

Quick And Easy Sardine Mini Hand-Pies
Yields 15
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Ingredients
  1. 5 sheets ready-rolled puff pastry, thawed
  2. 1 egg beaten
For the filling
  1. 1 can sardines
  2. 2 medium red onions, thinly sliced
  3. 1-2 large chilies, thinly sliced
  4. salt, to taste
  5. black pepper, to taste
Instructions
  1. Remove the sardines from the can. Allow most of the sauce to drip off then remove the little bone from the middle of the fish.
  2. Use a fork to lightly mash the sardines. You don’t have to be over-zealous about mashing because the fish will break apart some more when cooked later.
  3. In a casserole or skillet, cook the onions over medium heat in a little vegetable oil until the onion is soft.
  4. Add the sliced chili (if using) and sardines and cook a further 2-3 minutes.
  5. Season with salt and black pepper. Mix to combine.
  6. Remove this from the heat. Transfer the sardines into a bowl and allow this mixture to cool completely before using.
  7. Make sure that the puff pastry is cold before you work with it. You will need to work pretty quickly, or you can place the remaining pastry in the fridge until you are ready to work on it.
  8. Working with one sheet of ready-rolled puff pastry at a time, cut a piece of ready-rolled puff pastry into five 9-cm circles.
  9. Place one tablespoon of the sardine mixture in each circle.
  10. Lift and gently pull one side of the puff pastry to the opposite end. Press gently to seal. Crimp with a fork to completely seal the edges.
  11. Lay the pastries on a baking tray that has been lined and lightly sprayed with oil. Brush with egg wash.
  12. Bake at 180°C for 20-25 minutes, or until the pastries puff up and turn golden brown.
Notes
  1. You may serve the pastries immediately.
  2. Cool the remaining pastries on a wire rack before storing in an air-tight container in the fridge for up to 5 days. Alternatively, freeze the pastries for up to three months. Thaw in the fridge over-night before warming them up!
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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