Sardine Puff Filling Recipe

sardine puff filling recipe. Spread on toasts and bake on a baking sheet in middle of oven until puffed. 3 Wrap the dough in cling film and refrigerate for 45 minutes before use so that it is easier to roll out and handle.

Pin By Kennee Lee On Karipap Sardine Recipes Curry Puff Recipe Puff Recipe

Finally add the potato chile lemon juice and salt and cook for 1 minute.

Sardine puff filling recipe. Separate sardine from its gravy and mash the sardine completely. Add in chilli paste to mix. Then add some chilli onion to stir-fry for around 5-10 minutes until the sardine taste suits your preference.

Great recipe for Sardine Puff Pastry. Fry briefly then add potatoes sardines and seasoning. If little Ayden can do it so can you BEST Sardine Puff Tutorial – YouTube.

Mash sardines with mayonnaise then stir in onion and parsley. Frozen Puff pastry thaw before using Canned Sardine. Brush with egg wash.

Put 2tbsp of sardin mixture on to pastry dough then cover with another layer of pastry dough then seal it with a fork. Add tomato sauce seasoning and fry until well combined. Heat the oil in a large frying pan and fry the garlic ginger and onion for 1 minute.

1 Heat the oil in a wok. Place 1½ tablespoons of the sardine filling in the centre of the puff pastry and slightly flatten. Add drained sardines in and 3 tbsp of the tomato sauce.

Heat oil in a wok and sauté ginger and onion until fragrant. Put a few spoons of sardine on a slice of bread then fold the bread into half. To make the sardine filling.

Pinch the edges together to seal in the filling and pleat the edges. Baked at 180 C 15 to 20 minute till crispybadtingbwith some butter on the last few minutescover with foil if it burn to quickly. Keep stirring over low heat.

Trim crusts from bread and cut each slice into 8 triangles. MY VERSION QUICK AND EASY LOVING IT MY VERSION QUICK AND EASY LOVING IT By using our services you agree to our Cookie Policy and Terms of Service. Mash with a fork.

Available at major supermarkets. Fill up the mold with sardine then fold and shape into a half-moon. Flake the sardines in along with the tomato sauce found in the can and the chillies.

100 g 23 cup cold firm butter. Seal edges using a fork. Take the pan off the heat stir in the green onions and cilantro and let cool.

Juice of 12 lime. Stir in sardines and fry until fragrant. Add onion and curry powder.

Egg for egg wash Watch this video to see how easy it is to make these awesomely beautiful and equally delicious SARDINE PUFF. Dish out and leave aside to cool completely. Fatini Afendi Facebook Step 3.

Divide the sardine-potato filling into portions that weigh about 40g each its fine if the portions are a little more or less but they should be even so the finished curry puffs are of a. Place some filling in the middle of each square and fold it over. Add curry leaves and cook 1 minute stirring continuously.

Over medium-high heat deep fry the puffs until golden brown approx. Place sardine puffs on prepared baking tray. 2 Add water and egg yolk and mix to form the dough.

Steps to make Sardine Puff Pastry. Heat a pan with oil and saute onion and garlic till fragrant. 4 Now prepare the fillings.

Mash coarsely when cook it. Heat 4 tablespoons oil and fry the onions and green chillies until fragrant and beginning to brown. Heat 2 tablespoons oil in a saucepan.

Add the onions and fry over medium heat until fragrant. Bake for 15 20 minutes or till golden brown. Add raisins and toss until well combined.

Roll out puff pastry and cut into 6 equal squares. 6 sheets frozen puff pastry. Corn oil or sunflower oil or any other flavour less oil.

120 ml slightly over ½ cup chilled water. Add the garlic and fry over low heat until fragrant. Add the masala paste and fry for 1 minute then add the pieces of sardine and fry for another minute.

Saute curry leaves till fragrant. Using fingertips rub the butter into the flour. Season with chilli powder salt and pepper.

To prepare the filling. Break up the sardine and mash them into the onion mixture. 1 Place the flour in a mixing bowl add salt and mix well.

Brush egg wash around the filling for extra seal fold into half and seal by using a fork to press seal it. Preheat oven to 200 degrees celsius. Drain sardines from the sauce.

Add all the other ingredients under sardine mixto the bowl of sardines and mix well. Heat oil about 2 tbsp add onions and soften along with the curry leaves. Add sardines with the tomato sauce and stir for 2 3 minutes.

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