Sardine hand pies make a filling snack or light lunch. These delicious little pies are packed with potatoes, cornichons and a hint of paprika and are a good source of omega-3s.
For more handheld deliciousness, try our black bean and sweet potato empanadas.
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Ingredients
- 2 x 120g tins sardines in oil, drained
- 1 medium potato (about 150g), finely diced
- ½ red onion, finely chopped
- 40g cornichons, finely chopped
- 1 garlic clove, finely grated
- 2 tsp sumac or 1 tsp finely grated lemon zest
- 1 tbsp smoked paprika
- 1 tbsp rapeseed or olive oil
- Plain flour to dust
- 500g block all-butter puff-pastry
- 1 free-range egg, lightly beaten
- Nigella and/or sesame seeds to sprinkle
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Method
- Heat the oven to 160°C fan/gas 4 and line a baking sheet with baking paper. Put all the ingredients apart from the flour, pastry, egg and seeds in a bowl and season with salt and pepper. Use a fork to break up the sardines and mix it all together.
- On a lightly floured work surface, roll out the pastry until 3mm thick. Using a small plate/bowl as a guide, stamp out 6 circles around 15cm in diameter, then transfer them to the prepared sheet (you may need 2 baking sheets to hold all 6 circles).
- Divide the filling equally among the lower half of each circle, leaving a 2cm border around the edge. Brush the borders with beaten egg, then fold the pastry over to enclose the filling. Press and crimp the edges to seal, using fingers or a fork, then brush the tops with more egg and sprinkle with nigella or sesame seeds. Bake for 30 minutes until puffed and golden, then enjoy warm.
Nutrition
- 461kcals Calories
- 28.6g (11.7g saturated) Fat
- 16.3g Protein
- 33g (1.8g sugars) Carbs
- 2.8g Fibre
- 1.3g Salt
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