Sardine Pasties - Just Fish/Seafood Recipes

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Sardine Pasties

2 124 g; (4oz) can of sardines in oil
2 tb Tomato pur‚e
150 g Potatoes; peeled and chopped finely (5oz)
4 sm Tomatoes; skinned and chopped
1 sm Onion; chopped finely
1/2 ts Paprika
3 tb Chopped fresh parsley
Shortcrust pastry made with 250g; (8oz) wholemeal flour
125 g Sunflower margarine; (4oz)
1 Egg; beaten

Mash the sardines with their oil and the tomato puree. Mix the sardines, potatoes, tomatoes and onions together and add the paprika and parsley.

Preheat the oven to 180 degrees C/350 degrees F/ Gas Mark 4.

Divide the pastry into four. Roll each piece into a round and put one quarter of the sardine mixture on one side.

Fold the other side over and seal the edges.

Lay the pasties on a floured baking sheet and brush them with the beaten egg.

Bake the pasties for 45 minutes. If they look as if they are going to brown too quickly, cover them with damp greaseproof paper after the first 25 minutes.