- 40 min
- Medium
- 4
Ingrédients
- 2 boîtes de Our Skinless & Boneless Sardines, In Water
- 1 onion
- 1 clove of garlic
- 300g diced tomatoes
- 1 tsp dried oregano
- 1.5 tbbalsamic vinegar
- 1 tbs capers
- 1 egg
Préparation
- In a frying pan, add a splash of olive oil from the sardine cans then brown the chopped onion with the garlic.
- Add the diced tomatoes, oregano, balsamic vinegar, salt and pepper then simmer until it thickens slightly.
- Add the capers, turn off the heat and leave to cool.
- Heat the oven to 200°C.
- Cut fish shapes out from your puff pastry.
- Add a spoonful of tomato sauce in the centre, crumble over some sardine flesh then add another fish pastry shape on top. Press well together.
- Brush with the whisked egg and use the tip of a knife to mark eyes and scales.
- Bake in the oven for 15 minutes.
Our Skinless & Boneless Sardines In Water