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Sardine Cannelons

Sardine pastry rolls are strips of short‑crust pastry filled with sardines, brushed with egg, and baked until golden.

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

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.

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

Assemble and bake

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

  2. Brush the strips with beaten egg.

  3. 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 is the core flavour of each roll.
Pastry
Forms a crisp, flaky casing that bakes golden around the fish.
Egg
Brushed on top, it promotes browning and a glossy finish on the pastry.

The step that matters

Rolling the pastry thinly. Thin pastry bakes crisp and flaky, while thick dough stays doughy and underbaked around the sardine. Cold, evenly rolled pastry also rises and layers more reliably in the oven.

“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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