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Sardine Pasties

Sardine pasties are pastry strips filled with sardines, baked in a 400°F oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sardine Pasties

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Remove the skin and backbone from the sardines, then place the two halves back together.

  2. Roll out the pastry as thinly as possible and cut it into strips about 4 inches by 2 inches.

  3. Place a sardine in each strip, leaving the ends open.

Bake and serve

  1. Brush the strips with beaten egg.

  2. Bake in a 400°F (200°C) oven for about 15 minutes and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sardines
Provide the savoury filling that flavours the whole pasty.
Pastry
Forms a crisp, golden case that holds the filling while baking.
Egg
Brushed on top to promote browning and a glossy finish.

The step that matters

Rolling the pastry thinly. Thin pastry bakes crisp and cooks through in the short baking time. Thick dough stays doughy in the centre and can leave the filling underdone or the base soggy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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