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Recipe of the Week: Sardine and Egg Jalousie

PUBLISHED: 11:21 11 February 2013 | UPDATED: 12:03 11 February 2013

Sardine and egg jalousie

Sardine and egg jalousie

Archant

A puff-pastry dish, Jalousie is French for a type of blind or shutter with slats for regulating the passage of air.

In a large bowl put 4 hard boiled eggs (chopped quite small), 1 x 120g can of sardines in oil (drained), 1-2 teaspoons of curry powder, 3 tablespoons of mayonnaise and 1 tablespoon of salad cream, season with salt and pepper.

Take 1 packet frozen puff pastry (13 oz) (thawed), roll it into a 12 inch square (or thereabouts). Spoon the sardine/egg mixture onto half of it. Dab a little water round the edge of the pastry and bring the remaining pastry over the top and seal the edges. Carefully lift onto a baking sheet lined with foil. Put slits in the pastry and brush with a little milk.

Bake in a pre-heated hot oven, Gas 5/6 and bake for about 15 minutes or until nicely browned. Serve hot or cold with salad and herby bread.

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