Sardine curry puffs recipe

Sardine Curry Puffs recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Sardine curry puffs recipe, recipe Rating: 4.6
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Ingredients

	For the curry paste:
1	bay leaf
2	clove buds
½ tsp	cardamom seeds
1 tbsp	coriander seeds
1 tsp	turmeric, ground
4 small	dried chillies
2 clove(s)	garlic, crushed
2 tbsp	malt vinegar
	For the puffs:
3 tbsp	oil
1 small	onion, chopped
1 can(s)	sardines in oil, drained
1	lemon, juice
500 g	ready rolled out puff pastry
1	egg, beaten
	salt

Instructions

In a pan roast the bay leaf, cloves, cardamom and the coriander until lightly browned. Allow to cool. Put into a narrow high vessel, add the remaining ingredients for the curry and purée with a hand blender until smooth.

In a pan heat the oil. Sauté the onion until lucent. Add the paste and cook stirring until fragrant. Add 150ml of boiling water and simmer until thickened. Season with salt and lemon juice.

Add the sardines and toss until well coated, but take care not to break the sardines. Allow to marinate for an hour.

Roll out the pastry and cut out 12cm rounds. Top each with fish. Brush the edges with egg, fold over the pastry and crimp the edges to seal.

Transfer onto a lined baking tray. Brush with the remaining egg and bake in the preheated oven at 170°C for 25 minutes or until the pastry has risen and is golden brown.

Serve warm or cold.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 35 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a