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Curried Egg Puff
Curried Egg Puff
puff-pastry filled with hard-boiled eggs, sardines and curry

  Commonly called Jalousie, the example in the picture was made with only one sheet of pastry and getting the filling in was a bit of a squeeze. That's why I've suggested two in the recipe. GF puff pastry is available, or shortcrust can be used. The sardines are available in oil, but it makes the dish pretty greasy, so I recommend sticking to the ones in tomato sauce. The puff is quite large and can be used as the main course, or cut in smaller portions for an entrée.

2 sheets frozen puff pastry
4 hard-boiled eggs, mashed
12g can sardines in tomato sauce
1-2 tsps Indian curry powder
4 Tbsps mayonnaise
1 Tbsp chopped parsely
salt and pepper to taste
water to seal
milk to glaze

The eggs can be boiled beforehand and cooled before shelling and mashing with a fork together with the sardines. Line a baking tray or slice tin with baking paper. Mix all ingredients in a bowl - add only a little salt and pepper if using.

Once the pastry sheets have thawed (they don't take long), put one on the paper as a base, then pile the filling in the centre and spread out evenly, leaving a 1cm (½ inch) border. Moisten this with a little water and place the second pastry sheet on top, pressing down lightly around the edge to seal. Fold this over and crimp - that's not just for show, but to ensure the filling doesn't ooze out while cooking, which is what happened to ours. Make a few cuts cross-ways into the top, then brush with milk (egg white, if you prefer).

Bake 180°C fan-forced (200°C conventional) for 15-20 minutes, or until golden brown. To serve, lift out of the tin using the baking paper and slice on a cutting board - it's easier that way.

Serves 4 with fries or wedges and salad.           Freezes well

Click this Click for PDF file image to view or print recipe.

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