Yield: 4 servings
|2 \N||124 g; (4oz) can of|
|\N \N||; sardines in oil|
|2 tablespoons||Tomato pure|
|150 grams||Potatoes; peeled and chopped|
|\N \N||; finely (5oz)|
|4 smalls||Tomatoes; skinned and chopped|
|1 small||Onion; chopped finely|
|3 tablespoons||Chopped fresh parsley|
|\N \N||Shortcrust pastry made with 250g; (8oz) wholemeal|
|\N \N||; flour|
|125 grams||Sunflower margarine; (4oz)|
|1 \N||Egg; beaten|
Mash the sardines with their oil and the tomato puree. Mix the sardines, potatoes, tomatoes and onions together and add the paprika and parsley.
Preheat the oven to 180øC/350øF/ Gas Mark 4.
Divide the pastry into four. Roll each piece into a round and put one quarter of the sardine mixture 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 minutes. If they look as if they are going to brown too quickly, cover them with damp greaseproof paper after the first 25 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.