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{{#seo:
|title=Sardine curry puffs, Indian recipe
|titlemode=replace
|keywords=#currypaste #sardinecurrypuffs #sauce #lemon #egg #puffpastry #coriander #fry #bay #brush #sardines
|hashtagrev=032020
|description=A far more interesting version of the curry pasties sometimes found in our fish and chip shops
}}
A far more interesting version of the curry pasties sometimes found in our fish and chip shops.

'''For the [[Curry paste|curry paste]]'''
{{recipesummary
|TotalCalories = 6829
|PortionCalories = 1138
|DatePublished=3rd November 2012
|Author=Chef
|Servings = Serves 6 to 8 people
|Difficulty = 2
|TotalTime = 1 hour
|PrepTime = 15 minutes
|CookTime = 45 minutes
|Image = [[Image:Sardine curry puffs recipe.jpg|middle|none|alt=Electus]]

}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Fishy puffs''

4/5

Dinky mini fish pasties
[[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{RecipeIngredients
| 1 fresh [[Bay|bay]] leaf
| 2 whole [[Clove|clove]] buds
| ½ teaspoon cardomom seeds (green or black), removed from pods
| 1 tablespoon [[Coriander|coriander]] seed
| 2 teaspoons white [[Cumin|cumin]] seeds
| 1 teaspoon ground [[Turmeric|turmeric]]
| 4 small hot [[Dried|dried]] [[Chillies|chillies]]
| 2 [[Cloves|cloves]] of [[Garlic|garlic]], peeled and crushed
| 2 tablespoons [[Malt|malt]] [[Vinegar|vinegar]]
|'''For the curry puffs'''
| 3 tablespoons [[Vegetable|vegetable]] [[Oil|oil]]
| 1 small [[Onion|onion]], peeled and chopped
| 1 can [[Sardines|sardines]] in [[Oil|oil]], drained
| Juice of 1 [[Lemon|lemon]]
| 1 teaspoon sea [[Salt|salt]]
| 1 500g (1 lb 2 oz) packet of [[Puff pastry|puff pastry]]
}}

===[[Mise en place]]===
* Preheat the oven to 190° C (375° F - Gas 5)

===Method===

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

If the pastry browns before it has properly risen, lay a piece of [[tin-foil]] loosely over the puffs.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Fish recipes]]
[[Category:Indian recipes]]
[[Category:Sea fish recipes]]
[[Category:Spicy recipes]]
[[Category:Starters]]
[[Category:Snacks and light bites]]
[[Category:British recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/currypaste|#currypaste]] [[Special:Search/sardinecurrypuffs|#sardinecurrypuffs]] [[Special:Search/sauce|#sauce]] [[Special:Search/lemon|#lemon]] [[Special:Search/egg|#egg]] [[Special:Search/puffpastry|#puffpastry]] [[Special:Search/coriander|#coriander]] [[Special:Search/fry|#fry]] [[Special:Search/bay|#bay]] [[Special:Search/brush|#brush]] [[Special:Search/sardines|#sardines]]
</code>

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