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Sardine hand pies with cornichons and paprika

Name: Sardine hand pies with cornichons and paprika
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 6
Ingredients: 2 x 120g tins sardines in oil, drained; 1 medium potato (about 150g), finely diced; ½ red onion, finely chopped; 40g cornichons, finely chopped; 1 garlic clove, finely grated; 2 tsp sumac or 1 tsp finely grated lemon zest; 1 tbsp smoked paprika; 1 tbsp rapeseed or olive oil; Plain flour to dust; 500g block all-butter puff-pastry; 1 free-range egg, lightly beaten; Nigella and/or sesame seeds to sprinkle

By: Sue Quinn

Published: 19 Oct 22
Updated: 25 Mar 24

Sardine hand pies with cornichons and paprika

Sardine hand pies make a filling snack or light lunch. These delicious little pies are packed with potatoes, cornichons and a hint of paprika and are a good source of omega-3s.

For more handheld deliciousness, try our black bean and sweet potato empanadas.

Easy
October 2022

Test kitchen approved

Makes 6
Hands-on time 20 min. Cooking time 30 min

Sardine hand pies make a filling snack or light lunch. These delicious little pies are packed with potatoes, cornichons and a hint of paprika and are a good source of omega-3s.

For more handheld deliciousness, try our black bean and sweet potato empanadas.

Freezable

Nutrition: per serving

Calories: 461kcals
Fat: 28.6g (11.7g saturated)
Protein: 16.3g
Carbohydrates: 33g (1.8g sugars)
Fibre: 2.8g
Salt: 1.3g

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Ingredients

2 x 120g tins sardines in oil, drained
1 medium potato (about 150g), finely diced
½ red onion, finely chopped
40g cornichons, finely chopped
1 garlic clove, finely grated
2 tsp sumac or 1 tsp finely grated lemon zest
1 tbsp smoked paprika
1 tbsp rapeseed or olive oil
Plain flour to dust
500g block all-butter puff-pastry
1 free-range egg, lightly beaten
Nigella and/or sesame seeds to sprinkle

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Method

Heat the oven to 160°C fan/gas 4 and line a baking sheet with baking paper. Put all the ingredients apart from the flour, pastry, egg and seeds in a bowl and season with salt and pepper. Use a fork to break up the sardines and mix it all together.
On a lightly floured work surface, roll out the pastry until 3mm thick. Using a small plate/bowl as a guide, stamp out 6 circles around 15cm in diameter, then transfer them to the prepared sheet (you may need 2 baking sheets to hold all 6 circles).
Divide the filling equally among the lower half of each circle, leaving a 2cm border around the edge. Brush the borders with beaten egg, then fold the pastry over to enclose the filling. Press and crimp the edges to seal, using fingers or a fork, then brush the tops with more egg and sprinkle with nigella or sesame seeds. Bake for 30 minutes until puffed and golden, then enjoy warm.

Recipe from October 2022 Issue

Nutrition

Nutrition: per serving

Calories: 461kcals
Fat: 28.6g (11.7g saturated)
Protein: 16.3g
Carbohydrates: 33g (1.8g sugars)
Fibre: 2.8g
Salt: 1.3g

delicious. tips

Make but don’t bake the pies, then put on a tray and freeze. Transfer to freezer bags and store for up to 2 months. Defrost in the fridge before baking.