Who is a fan of Sardine Curry Puff? We decided to recreate our very our version mini crispy Sardine Puff which was inspired by traditional curry puff. This is an exceptionally fast and easy snack to recreate in a little amount of time.
This has to be a very simple yet yummy evening snack which can be done in a jiffy, with some initial preparations. Had some homemade puff pastry in the freezer leftovers from the mini hotdog puff and we had bought a can of Sardine in tomato sauce long time back. With just a few more ingredients available in the pantry we made this yummy sardine puffs. Do try it and we are sure you will love it.
Sardines are an excellent source of omega-3 fatty acids. Indeed, the silver-scaled fish in a can are dense with nutrients. One serving of the oily pilchards packs as much as 17 grams of protein and 50 per cent of your recommended daily calcium intake for just 90 to 150 calories.
First, we want you to know what you’re getting into. Sardines have a much meatier texture and more intense (fishier) flavour. But if you find yourself among the seafood-flavour averse, you might not ever love sardines, not even now. Regardless of how you’re going to consume them — for me, sometimes it’s just out of the tin on heavily buttered crackers, with a plate of pickles and mustards — there are a few good rules for how to best enjoy them. This time we added in some herbs to match up with the intense flavours.
Tips to recreate this like us
- Mash the sardines well.
- Balance tomato sauce can be turned into a dip by adding some chilli or tomato sauce and boiling it for a bit; or to be reserved for plain sardine curry.
- You can use shortcrust pastry instead of puff pastry. Bake according to instructions on the packet.
- It’s very important when baking with puff pastry that the oven is properly pre-heated. This will prevent uncooked pastry inside.
Do try it and we are sure you will love it. Moreover, all you meed are a few simple ingredients to recreate this delicious snack.
Mini Sardine Puff
Don’t be intimidated by the thought of handling puff pastry or making your own puffs.
- Sardine Filling
1 small can (155g) Sardines in tomato sauce, drained and mash
1 inch Ginger, grated
1 Tablespoon Curry Powder
2 tsp Chilli Powder (optional)
To Taste Salt
To Taste White Pepper
- For assemble
1 package frozen puff pastry sheets (1 sheet), thawed
Egg Yolk (for wash)
White & Black Sesame
- To make the sardine filling:
- Heat the oil in a wok. Combine all the filling ingredients in the pot. Simmer for 1min, stirring gently. Mix in the calamansi juice and thicken with cornflour. Remove from heat and cool to room temperature.
- To assemble:
- Thaw the pastry sheets at room temperature for 3min, until they are pliable but not too soft.
- On a plastic sheet, cut the pastry using a round pastry ring.
- Put 1 tbsp of filling in the centre.
- Brush around the edges with the egg wash, and layer another pastry over.
- Using a fork press over the edge of the round.
- Preheat the oven to 200 deg C. Brush the puffs with egg wash and sprinkle it with sesame, then bake for 8-10min, until the pastry puffs up.
- Lower the temperature to 170 deg C and bake for 30-35min, until golden brown.