Sardine hand pies with cornichons and paprika

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.

Sardine hand pies with cornichons and paprika

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

  • Serves icon Makes 6
  • Time icon 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.

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

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

  1. 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.
  2. 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).
  3. 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.

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

  1. 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.

Buy ingredients online

Recipe By:

Sue Quinn

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