Sardine curry puffs recipe
Sardine Curry Puffs recipe
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|For the curry paste:|
|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:|
|1 small||onion, chopped|
|1 can(s)||sardines in oil, drained|
|500 g||ready rolled out puff pastry|
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.
ca. 20 min
Cooking / Baking Time:
ca. 35 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
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