- Preparation and cooking time
- Makes 6
- 3 eggs
- 6 rashers smoked streaky bacon , chopped
- large handful curly parsley , roughly chopped
- flour , for dusting
- 500g pack all-butter puff pastry
- 6 whole large sardines or pilchards, scaled and gutted but heads and tails still attached (you can get your fishmonger to do this)
- 1 tbsp wholegrain mustard
- STEP 1
Heat oven to 180C/160C fan/gas 4. Cook 2 of the eggs in boiling water for 8 mins. Drain and cool under cold water, then peel and roughly chop. Heat a frying pan until hot and sizzle the bacon until crisp. Mix the eggs and bacon together in a bowl with the parsley and seasoning.
- STEP 2
Dust your work surface with a little flour, divide the pastry into 6 and roll out circles just a little shorter than each sardine fillet. Brush the sardines with a little mustard and stuff with some of the egg-and-bacon mix. Lay each fillet on a circle of pastry. Beat the remaining egg and brush a little over the edges of the pastry. Bring the 2 sides together firmly to encase the sardines, leaving the heads and tails poking out – tilt the head a little so that’s it’s pointing upwards. Pinch the edges to look like a Cornish pasty and place on a baking tray. Brush all over with beaten egg and bake for 25-30 mins until golden. Cool slightly before serving.