Fish Vegetables Herbs Picnics Tinned Convenience foods
Onion, finely chopped
potatoes, peeled and finely chopped
125g/5oz tins of Sardines in Oil
freshly chopped Parsley
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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