Just Fish/Seafood Recipes Home|
Tap 'Back' for the recipe list you were browsing.
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
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
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.