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Sardine Envelopes   


CD   PIC  60mins



Serves   4     Cold   Fish  Vegetables  Herbs  Picnics  Tinned Convenience foods




1 small Onion, finely chopped

4 Tomatoes,  chopped

150g/5oz potatoes, peeled and finely chopped

2 tbsp  Tomato Purée

½ teasp Paprika

2 x 125g/5oz tins of Sardines in Oil

2 tbsp freshly chopped Parsley

400g/14oz Shortcrust pastry

1 medium size egg, beaten





1.  Preheat the oven to 180C, 350F, Gas Mark 4. 


2. In a large bowl, mash the sardines and their oil together with the tomato purée. Add the potatoes, tomatoes, onions, paprika and parsley and mix well. 


3. Roll out the pastry to 6mm/¼ inch thickness and cut into four equal sized squares. Place one quarter of the sardine mixture on each square.


4.  Brush the edges of the pastry with a little beaten egg and pull up the corners of the pastry so they meet to form an envelope. Seal the edges well. 


5. Place the pasties on a floured baking sheet, brush them with the beaten egg and bake for 45 minutes.  If they seem to be  browning too quickly after 20 minutes or so, cover them with damp greaseproof paper.



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