3 (8 ounce) cans sardines in tomato sauce (small cans)
2 onions, diced
2 teaspoons minced garlic
2 limes, juice of
chili powder, to taste
salt, to taste
pepper, to taste
375 g puff pastry
Steps:
Heat a pan with oil and sautee onion and garlic till limp. Add drained sardines in and 3 tbsp of the tomato sauce they were packed inches.
Mash up as you cook it.
Season with chilli powder, salt and pepper.
Finally, add lemon juice to your fish mix. Cook for 1 more minute or till it is dry.
Cool.
Preheat oven to 200 degrees celsius.
Roll out puff pastry and cut into 6 equal squares. Place some filling in the middle of each square and fold it over.
Seal edges using a fork.
Glaze with some beaten egg and bake till puffed and golden.
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