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Sardines (Prince Jorge V is a lover of them, particularly, Portuguese ones) are still going strong on social media. With their low price, nutritional benefits, and versatility in the kitchen, this little fish has nothing left to prove. Especially if they’re canned sardines, whether in oil or brine —it doesn’t matter. There’s no need to worry about how to gut or behead the fish; just open the can, put the sardines on your plate, and you’re good to go. And if you’re wondering whether or not to remove the central bone from canned sardines, keep in mind that it’s rich in calcium and phosphorus. All the more reason to eat it too! Simply mash it with a fork along with the flesh, and you’ll hardly notice it when you eat.
How to make puff pastry cigars with sardines?
Today, we’re sharing this lovely recipe from @miraysway, perfect for those lazy evenings. Her dish? It couldn’t be easier. A filling made with sardines, cream cheese, onion, lemon juice, and parsley, which you slip into sheets of filo pastry before folding them into little cigars. Then, simply pan-fry them for a few minutes to give them a beautiful color and a crispy texture. A super-quick recipe we can’t wait to try! Of course, depending on what you have in your cupboards or fridge, you can add some capers, chopped gherkins for a touch of zest, chili to liven things up, or even a little cucumber for freshness.
The recipe for sardine bricks
Preparation: 5 minutes
Cooking: 5 minutes
Brick pastry sheets
2 cans of sardines in oil 2 tbsp cream
cheese ½ red onion
½ lemon
Parsley
Butter
Salt, pepper
Mash the sardines with the cream cheese, chopped red onion, lemon juice, a little parsley, salt, and pepper.
Place a little of the filling on a brick pastry sheet, fold it into a cigar shape by folding the outer sides over the filling, then rolling it up.
Melt butter in a pan.
Cook the cigars until golden brown.
Serve with salad.