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Thursday, July 07, 2011

SARDINE PASTRY PUFF

There are two ways of making this puff, either by using muffin pan or just fold like you are making curry puff. I made both. I used the store bought pastry.
This snack is perfect HI-TEA or party menu. For the filling you can  tuna, sardine, chicken potato, beef potato or even mushroom. Of course sardine is top on the list. Here's how I made my sardine puff.
 Ingredients for sardine: Adapted from ViviLim
  • 1 small tin of sardine (mashed)
  • 3 tablespoons of oil
  • 2 red onions or ½ big onions (chopped)
  • 1 clove of garlic (chopped)
  • Coriander leaves (chopped)
  • 1 tablespoon of chilli paste
  • 5 fresh button mushrooms (sliced thinly)
  • Salt
  • Sugar
  • 1 teaspoon of tamarind juice/lemon juice
METHODS:
  1. Heat up the oil and fry the garlic and red onions until fragrant.
  2. Add in the chilli paste and stir it until fragrant.
  3. Put in the lemon juice, salt and sugar in ideal quantity.
  4. Add in the sardine and keep stirring it for a while.
  5. Then add in the fresh mushroom and coriander leaves. Stir well and off the heat.
  6. Lets it chill for a while.
  7. Take out the pastry skin from freezer. Keep it in room temperature for about 15-20 minutes.
  8. Divide and cut the 1 piece of pastry skin into 2 parts. Fill in the sardine into the first part meanwhile the other part (with small cut art) will fold and seal it. Press the pastry over by using folk.
  9. Glaze the top with beaten egg and spread the black pepper on surface.
  10. Repeat the same procedures above for the other pastry.
  11. Place the pastry on the tray (slather with a little bit of butter)
  12. Bake with 190C within 20-25 minutes or until it change to golden yellow colour.
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Di sekolah dulu saya diajar buat sardine rolls, memang sukalah resipi sardine rolls, tetapi sekarang adanya pastry puff yang siap, memudahkan lagi membuat puff sardine ini, hanya perlu siapkan inti aje. Cara membuat pun boleh menggunakan berbagai teknik, bakar cara pakai acuan muffin ataupun cara lipat mahupun gulung. Cukup sesuai di simpan dalam fridge sebagai persediaan tertamu yang tidak diduga. Untuk inti sardine pun bolehlah buat pakai sambal mahupun mentah begitu aje, dua-dua cara pun sedap.

Next Post - Pumpkin Blueberry Cheese Muffin

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6 comments:

cik cek said...

Salam Kak Paty's...

Cek memang suka sardine...bila masak sardine puff mcm ni lagila sedapnya....:)

Mas said...

mas pun suka sardin puff..
sedapnya tengok..

purabi naha said...

Wow, this looks beautiful and yummy! Great blog!!

Paty's Kitchen - Cook with passion. said...

Salam CikCek, anak-anak Kak semya hantu sardine, selalu sangat minta lauk sardine. Resipi ini memang sedap ranggup pastry dia. Sekarang ni tak yah susah-susah nak gelek mengelek beli aje Kak TESCO tu macam-macam boleh buat Cuba la best kalau buat untuk party.

Paty's Kitchen - Cook with passion. said...

Salam Mas nanti Kak "postlajuit" kat Mas Ya!!!!!

Paty's Kitchen - Cook with passion. said...

Hi Purabi Naha, thanks for dropping by!!! This blog is the reflection of truly Malaysian, I cooked Chinese, Indian and Malay Food. Not only that I do experiment some other International cuisine. Continue with me, there's so many things to share. Hey nice knowing you.

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