Mini Sardine Tarts

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Appliances Used
Major KMM750, Oven (MO690)

200g butter
100g icing sugar
1 egg
380g plain flour

1 egg (for brushing)

Filling Ingredients
1.5 big can sardines
2 large onions (thinly sliced)
2 chillies (thinly sliced)
2 tbsp cooking oil

1. To prepare filling, heat oil in frying pan, stir fry the onions and add in sardines and chillies. Fry until fragant and well mixed. Set aside.

2. Place butter and icing sugar into Kenlyte or Stainless Steel mixing bowl. Use K-beater to beat, starting from low speed '1' and increase gradually to high speed '4'.

3.  When butter is creamy, add egg and beat using K-beater until evenly mixed.

4. Pour in plain flour and mix into a pastry dough.

5. Divide pastry into 13g sizes and mould into mini tart mould.

6. Scoop one tsp of sardine filling into each tart, brush egg on edges and cover with thin layer of pastry on top.

7. Preheat oven at 190ºC.

8. Bake in oven for 20 minutes. Remove and brush with egg. Bake again until golden brown.

9. Serve when cooled.

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