Cornish Sardine and Potato Pies

Ingredients

• 2 cans sardines in olive oil, drained
• 12 oz Yukon Gold potatoes, thinly sliced
• 1 sheet thawed puff pastry
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp lemon zest
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 400F (200C) and line a sheet pan with parchment. Keep the puff pastry refrigerated until you need it.
2. Bring a saucepan of salted water to a boil and cook the thinly sliced potatoes for 4 to 5 minutes, until just tender but still holding their shape. Drain them and spread them out to cool and dry.
3. Heat the oil or butter in a skillet over medium heat and cook the onion with a pinch of salt for 5 to 6 minutes until soft, then add the garlic and lemon zest for 30 seconds.
4. Flake the drained sardines into a bowl, leaving some pieces chunky, and fold in the onion mixture, half the herbs, black pepper, and a squeeze of lemon. Taste before salting, as tinned sardines are already salty.
5. Roll the pastry into a 12-inch square and cut it into four squares. Layer the potato slices onto one half of each square, leaving a 1/2-inch border, and spoon the sardine mixture on top.
6. Fold the pastry over, press the edges with a fork to seal, and cut two steam vents in each top. Brush the tops with a little oil or melted butter.
7. Bake for 22 to 25 minutes, until the pastry is deep golden and puffed and the seams look dry rather than doughy.
8. Rest for 5 minutes, then serve warm with the remaining herbs and lemon wedges.

Allergen note: Contains gluten, dairy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.