Spicy sardine puffs Recipe

Spicy sardine puffs

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250g high protein flour)
 150g plain flour       )sifted

 1/8 tsp salt
 80g butter
 170ml cold water
 1 tsp lime juice
 250g pastry margarine

 1 can sardines, bones picked, remove and mashed
 2 ½ tbsp tomato sauce
 50g diced onion
 1 tsp curry powder
 1 tsp chilli paste (chilli boh)
 1–1½ tbsp oil

 Salt and sugar to taste
 Dash of pepper


How to make Spicy sardine puffs

1.Put sifted flours into a mixing bowl. Add in salt and butter to mix until mixture resembles coarse crumbs. Stir in water and lime juice, a tablespoon at a time. Mix until a soft dough is formed.
 2.Wrap with cling film or cover with a piece of damp tea-towel and rest for 30 minutes.
3. Roll pastry margarine between two sheets of plastic into a rectangle (25x18cm).Leave aside.
4.Remove dough onto a lightly floured table top, roll out the dough into a rectangle (52x38cm). Put the pastry margarine in the centre of the dough. Fold both the sides of the dough to cover the pastry margarine, ensuring that the pastry margarine is completely enclosed. repeat 3x. Chill.
Roll out dough into a big rectangle on a lightly floured surface. Using a cookie cutter, cut into rounds. Place a tablespoon of sardine filling in the centre. Fold into half. Seal the edges with a little water. Use a fork to press down the edges to seal.Deep fry till golden  .

To prepare the filling: Heat oil saute onion until fragrant. Add in chilli paste and curry powder to mix. Stir in sardines and fry until fragrant. Add tomato sauce seasoning and fry until well combined. Keep stirring over low heat until the sauce is thick. Dish out to cool completely.
Question from the Chef

“what's your favourite way to cook with sardine?”

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