Gluten-Free Sardine Puff
Delightfully savory and perfectly flaky, these Gluten-Free Sardine Puffs are a unique twist on a classic pastry dish that combines bold flavors with a gluten-free base. Featuring tender, golden gluten-free puff pastry stuffed with a rich sardine filling enhanced by aromatic sautéed onions, garlic, fresh parsley, and a zesty hint of lemon, this recipe is sure to impress. The canned sardines, packed in olive oil, provide incredible umami while remaining budget-friendly and nutrient-dense. Brushed with an egg glaze for an irresistible shine, these homemade puffs bake to perfection in just 25 minutes, making them ideal as appetizers, party snacks, or quick lunches. Whether you're hosting gluten-free guests or simply exploring bold new flavors, these gluten-free sardine pastries are a delicious addition to any dish lineup. Pair with a fresh green salad and enjoy warm, flaky bites that dissolve in your mouth.
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Recipe Information
Ingredients
- 400 grams Gluten-free puff pastry
- 2 cans Canned sardines in olive oil
- 1 medium Onion
- 2 cloves Garlic
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley
- 1 Egg
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
Drain the canned sardines and remove the bones if desired. Add the sardines to the skillet with the onions and garlic. Break them into chunks using a spatula.
Add the lemon zest, chopped parsley, black pepper, and salt to the sardine mixture and stir well to combine. Cook for another 2 minutes, then remove from heat and set aside to cool slightly.
Roll out the gluten-free puff pastry on a lightly floured surface (using gluten-free flour) to about 3mm thickness. Cut the pastry into 8 equal squares.
Place a heaping tablespoon of the sardine filling onto the center of each pastry square. Fold the opposite corners of the pastry over the filling to form a triangle.
Seal the edges by pressing them with a fork or crimping them with your fingers.
Beat the egg in a small bowl and brush the tops of the sardine puffs with the beaten egg for a glossy finish.
Arrange the puffs on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown and flaky.
Remove from the oven and allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 2498 mg | 109% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 15.4 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 11.5 mcg | 57% | |
| Calcium | 980 mg | 75% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1464 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
