sardine puff-pastry appetizerssardine puff-pastry appetizerssardine puff-pastry appetizerssardine puff-pastry appetizerssardine puff-pastry appetizerssardine puff-pastry appetizerssardine puff-pastry appetizerssardine puff-pastry appetizers

Some people love CANNED SARDINES and some people hate them, even if they often appreciate their tinier anchovy cousins. And how about using sardines as a filling for puff-pastry appetizers, combined with pickled red onions, preserved lemon, capers, pickled green peppercorns and black olives and a few fresh herbs ?

The combination of oilier sardines with colorful and pickled elements will brighten and lighten the overall flavors, to create a healthy appetizer with a fresher taste.

The preparation is relatively simple because you can buy all the ingredients separately and assemble them or pickle your own onions quickly and keep a larger batch in the fridge for salads and sandwiches and make your own puff-pastry, if you want a thicker and/or larger sheet (see my easy recipe here, using a food-processor). Just try not to overstuff them or it will be harder to fold them over and seal them. 

And remember to work with chilled puff-pastry, even if you have to chill it several times as you are preparing these appetizers, because warm and soft puff-pastry is impossible to work with.

That’s it for my short story about little sardines, so give it a try and enjoy.

And maybe you can make them for next Saturday since it’s APRIL FOOL’S DAY (which is called April Fish day in French) … :)

sardine puff-pastry appetizers


12 x 40 grams each


  • 240 grams (1 rectangular sheet) puff-pastry (approximately 30 cm x 40 cm x 3 mm thick)
  • 180 grams (2 cans) sardines in oil (weight of fish, without the oil)
  • 30 grams (¼ cup) red onions, very thin slices (pickled in 30 ml of vinegar and 2,5 grams salt for 30 minutes)
  • 30 grams (10-12 whole or 2 tbsp) black olives, pitted and cut in half (initial weight of 35 grams before pitting)
  • 30 grams (2 tbsp) preserved lemon, thin long slices
  • 5 grams (2 tsp) pickled capers, small
  • 1 gram (24 small whole or ½ tsp) pickled green peppercorns
  • 2,5 grams (1 tbsp) fresh flat-leaf parsley, chopped
  • 2,5 grams (1 tbsp) fresh dill fronds, chopped
  • 30 grams (2 tbsp) egg, beaten
  • 1,25 grams (¼ tsp) fine sea salt
  • 1 gram (¼ tsp) lemon zest


  • prepare all the filling ingredients, strain the sardines, strain the pickled onions and pat dry, etcetera and reserve the filling ingredients separately (you may have from 8 sardines in all so separate them or cut some down to size so you have enough for 12 individual appetizers)
  • lay out the chilled puff pastry sheet and use a ruler and a knife to draw out the separations for 12 squares (approximately 10 cm x 10 cm each)
  • assemble the individual puff-pastry appetizers by adding the fillings to each in this order, on the bottom half of each square : the fresh parsley leaves first, then the pickled sliced onions and preserved lemon slices and pickled green peppercorns and capers, then the sardines, then the olives (be sure to leave 3 edges for the beaten egg wash) and chill everything again in the refrigerator for 15 minutes before folding them over
  • brush the edges of each assembled appetizer with the beaten egg and fold them over and press down gently to seal them, then brush the tops with beaten egg and sprinkle with some salt, black pepper, lemon zest and some dill fronds and chill everything again for at least 30 minutes before baking (or freeze for later and transfer to freezer bags when hardened)
  • preheat the oven to 210°C for at least 15-20 minutes
  • transfer the chilled appetizers to a baking sheet covered with a sheet of baking paper and bake for 17-20 minutes, with the rack in the middle, until puffed and golden and serve slightly warm.