Sardine Pasties
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 the sardines
Remove the skin and backbone from the sardines and place the two halves back together.
Assemble and bake
Roll out the pastry as thinly as possible.
Cut the pastry into strips about 4 inches by 2 inches.
Place a sardine in the center of each strip, leaving the ends open.
Brush the strips with beaten egg.
Bake in a 400°F (200°C) oven for about 15 minutes.
Serve hot.
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 rich, savoury filling that gives the pasty its main flavour.
- Pastry
- Forms a crisp, flaky casing that holds the filling and browns in the oven.
- Egg
- Brushed on top to give the pastry a glossy, golden browned finish.
The step that matters
Rolling the pastry as thinly as possible. Thin pastry bakes crisp and flaky; thick dough stays doughy and heavy, and the fat in it needs to stay in distinct layers to puff properly.
“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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