Sardine curry puffs

A far more interesting version of the curry pasties sometimes found in our fish and chip shops.

For the curry paste

Sardine curry puffs

Servings:	Serves 6 to 8 people
Calories per serving:	1138
Ready in:	1 hour
Prep. time:	15 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	3rd November 2012

Best recipe review Fishy puffs 4/5 Dinky mini fish pasties The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 fresh bay leaf
• 2 whole clove buds
• ½ teaspoon cardomom seeds (green or black), removed from pods
• 1 tablespoon coriander seed
• 2 teaspoons white cumin seeds
• 1 teaspoon ground turmeric
• 4 small hot dried chillies
• 2 cloves of garlic, peeled and crushed
• 2 tablespoons malt vinegar
• For the curry puffs
• 3 tablespoons vegetable oil
• 1 small onion, peeled and chopped
• 1 can sardines in oil, drained
• Juice of 1 lemon
• 1 teaspoon sea salt
• 1 500g (1 lb 2 oz) packet of puff pastry

Mise en place

• Preheat the oven to 190° C (375° F - Gas 5)

Method

1. In a small pan, dry roast the bay leaf, cloves, cardomom seeds, coriander seeds until the bay leaf starts to brown, allow them to cool a little.
2. Add all of the curry paste ingredients to the grinding attachment of a food processor and blend to a paste.
3. Fry the onions in the oil until softened, about 4 minutes.
4. Add the curry paste and sizzle fry it for at least 3 minutes, stirring all the while.
5. Add 6 fl oz of boiling water and cook until the sauce thickens, about 10 minutes.
6. Add the sardines and fold them into the sauce to ensure they are coated, but don't let them break up.
7. Drizzle with the lemon juice, sprinkle with salt, stir gently to mix and leave for 1 hour to marinade.
8. Roll the puff pastry out to 2.5 mm (1/8") thick and cut into 13 cm (5") rounds.
9. Preheat the oven to 190° C (375° F - Gas 5)
10. Distribute the curried fish evenly between the rounds, brush the edges with the beaten egg and crimp to seal.
11. Brush the puffs with the remaining beaten egg.
12. Bake for 25 minutes so the pastry is risen and brown.

Chef's tip

If the pastry browns before it has properly risen, lay a piece of tin-foil loosely over the puffs.

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