Monday, May 09, 2011

Spicy Sardine Puff Pastry

It is not a bad idea to keep some puff pastry in the freezer when it goes on sales.  It can make for a really quick snack or emergency finger food or appetizer.  Not a bad idea to have few canned of tomato sardine in the pantry for cases like this as well.  I always loved the spicy sardine filling, it was a flavor that I grew up loving and still love.  Too bad Evy didn't like the sardine filling, so Edda and I had most of it. :-P

This is one snack that is really easy to make with the frozen puff pastry.  You can get creative with all sort of fillings that you could imagine.  For example, curry chicken with potato, tuna, apple, kaya, red bean paste, nutella, cherry, strawberry, char siew, etc.  As long as you can imagine it, you can make it!


  • 1 sheet of frozen puff pastry, thaw in room temperature for 40 minutes.
  • 1 egg + 1 tsp. water for egg wash

Sardine Filling:
  • 1 small canned of tomato sardine, drain
  • 1 big shallot, minced
  • 1 Tbsp. key lime juice
  • 1 Tbsp. ketchup
  • 2 Tbsp. Maggi sweet chili sauce

1.  Cut the thawed puff pastry into 9 square pieces.  Mix the filling ingredients into a bowl.  Use a small roller and roll the puff pastry into a slightly bigger square, fill in the filling and seal it with a fork, like picture above.


2.  Brush the top with egg wash.  Bake in preheated 400'F oven for 15 minutes or until golden brown.

But OOPS!!  Why my filling came out during baking?  But never mind, let it cool and just stuff the filling in using a teaspoon.  Do you think is because I put too much filling?  Because I thought I sealed it pretty well.


Belinda @zomppa said...

I totally agree with you about keeping some puff pastry. These look so good!

Food For Tots said...

My son and I love sardine puff. Yours looks very tempting!! I must give it a try. ;)

Jocie's Mom said...

Nice! I love the idea of filling your pastries with curried chicken and potato. It would be like a baked samosa. Very yummy! No worries about the filling escaping, just makes that bit crunchy! Thanks for sharing :)

Juliana said...

These pastries look delicious, specially with spicy sardines...very creative. Hope you are having a wonderful week :-)

Anonymous said...

I always make apple puff. To avoid the pastry open, seal the edge of the pastry with eggs.

Lannie Loke

Little Corner of Mine said...

Thanks Belinda. :)

Thanks F4T, it's yummy, do try!

Parsley Sage, I would love the curry puff too. But have to wait until I have leftover curry chicken with potato. :P

Thanks Juliana.

Thanks for the tips Lannie, I would do that next time. :)

Unknown said...

Ooohhh! FANTASTIC IDEA! I can't believe that I haven't tried using frozen puff pastry before. I musttttt asap! :D

daphne said...

I so agree! It's my must have in my freezer. I love this as well! I recall last time, it was the only thing my granny would eat (that I made). Think of all the calcium your girls are getting from the sardines! LOL

Martha said...

I am a puff pastry fanatic. Glad you mentioned it, I haven't made anything with it in awhile!!

tigerfish said...

One of my favorite childhood snacks - I usually buy them from the Malay stalls.

pigpigscorner said...

Puff pastry is really handy. WHat a great idea!