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Sardine Envelopes CD PIC 60mins
Serves 4 Cold Fish Vegetables Herbs Picnics Tinned Convenience foods
Ingredients 1 small Onion, finely chopped 4 Tomatoes, chopped 150g/5oz potatoes, peeled and finely chopped 2 tbsp Tomato Purée ½ teasp Paprika 2 x 125g/5oz tins of Sardines in Oil 2 tbsp freshly chopped Parsley 400g/14oz Shortcrust pastry 1 medium size egg, beaten
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. In a large bowl, mash the sardines and their oil together with the
tomato purée. Add the
potatoes, tomatoes, onions, paprika and parsley and mix well.
3. Roll out the pastry to 6mm/¼ inch thickness and cut into four equal
sized squares. Place one quarter of the sardine mixture on each square.
4. Brush the edges of the
pastry with a little beaten egg and pull up the corners of the pastry so they
meet to form an envelope. Seal the edges well.
5. Place the pasties on a floured baking sheet, brush them with the beaten
egg and bake for 45 minutes. If
they seem to be browning too
quickly after 20 minutes or so, cover them with damp greaseproof paper.
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