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Add a photoServings: 4
Ingredients
- 2 x 124 g, (4oz) can of sardines in oil
- 2 Tbsp. Tomato puree
- 150 gm Potatoes, peeled and minced finely (5z)
- 4 sm Tomatoes, skinned and minced
- 1 sm Onion, minced finely
- 1/2 tsp Paprika
- 3 Tbsp. Minced fresh parsley
- Â Â Shortcrust pastry made with 250g, (8oz) wholemeal flour
- 125 gm Sunflower margarine, (4oz)
- 1 x Egg, beaten
Directions
- Mash the sardines with their oil and the tomato puree. Mix the sardines, potatoes, tomatoes and onions together and add in the paprika and parsley.
- Preheat the oven to 180 C/350 F/ Gas Mark 4.
- Divide the pastry into four. Roll each piece into a round and put one quarter of the sardine mix on one side.
- Fold the other side over and seal the edges.
- Lay the pasties on a floured baking sheet and brush them with the beaten egg.
- Bake the pasties for 45 min. If they look as if they are going to brown too quickly, cover them with damp greaseproof paper after the first 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 69 | |
| Calories from Fat 13 | 19% |
| Total Fat 1.43g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 56mg | 2% |
| Potassium 477mg | 14% |
| Total Carbs 11.88g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.34g | 3% |
| Protein 3.36g | 5% |
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