Sardine curry puffs: Difference between revisions
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore"></span>/5</span> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | ||
<span class="reviewDesc"></span> <span class="reviewAuthor"> - [[User:TheJudge|The Judge]] </span></span> | <span class="reviewDesc">Dinky mini fish pasties</span> <span class="reviewAuthor"> - [[User:TheJudge|The Judge]] </span></span> | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 45 minutes | |CookTime = 45 minutes | ||
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Revision as of 16:14, 19 October 2021
Recipe review
Fishy puffs
4/5
Dinky mini fish pasties - The Judge
| 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 |
A far more interesting version of the curry pasties sometimes found in our fish and chip shops.
For the curry paste
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
- 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.
- Add all of the curry paste ingredients to the grinding attachment of a food processor and blend to a paste.
- Fry the onions in the oil until softened, about 4 minutes.
- Add the curry paste and sizzle fry it for at least 3 minutes, stirring all the while.
- Add 6 fl oz of boiling water and cook until the sauce thickens, about 10 minutes.
- Add the sardines and fold them into the sauce to ensure they are coated, but don't let them break up.
- Drizzle with the lemon juice, sprinkle with salt, stir gently to mix and leave for 1 hour to marinade.
- Roll the 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 evenly between the rounds, brush the edges with the beaten egg and crimp to seal.
- Brush the puffs with the remaining beaten egg.
- 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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