Belle-Iloise

Summery puff pastry pockets with sardines and vegetables

Sommerliche Blätterteig-Taschen mit Sardinen und Gemüse | Maître Philippe & Filles

I recently went on a canoe trip on the Spree with friends. That was wonderful - we felt like real freshwater pirates...!
For the picnic on land, there was, among other things, wonderfully cool rosé (we had dragged it behind us in a bag in the water) and delicious little puff pastry pockets that my friend Anne had prepared.
The recipe inspired me to make a version with sardines, which I "cooked" at home. It's super easy and looks really pretty. Perfect for a picnic with friends or a dinner for two (or three, or four...) ... for an aperitif, as finger food, as a starter or as a main course, for example with a green salad! Bon appétit!

Ingredients (for 2 people)
1 packet of puff pastry (if you don't make it yourself)
some sesame
1 small eggplant
1 small zucchini
3 - 4 mushrooms
feta
Zucchini cream and/or tapenade (black olive paste from Provence)
1 pack of sardines in oil (e.g. the Sardines Saint-Georges from La Belle-Iloise)
olive oil
Salt
pepper

  1. Wash and dice the vegetables while preheating the oven to 200°.
  2. Heat the oil in a pan and sauté the vegetables until they are lightly browned and translucent, but still a little al dente, and season with salt and pepper.
  3. Scatter the sesame seeds on the tabletop or a board and roll out the puff pastry on it. Press down the sesame well. Then cut the dough into even squares (I make 6 pieces out of one roll)
  4. Spread a dab of the zucchini cream and tapenade in the middle of the dough squares (depending on your taste, you can also do without it. Since I like both very much, I made 3 pastries with tapenade, the others with zucchini cream. With Tapenade makes the particles spicier, with zucchini cream "vegetable") and place the vegetables in small heaps on top, add the diced feta and small pieces of sardines. Attention: do not place too much filling on the dough, otherwise the particles will rise too much in the oven!
  5. Fold the corners of the dough together diagonally so that you get nice, firm parcels. Squeeze the loose ends and sides together firmly. This requires some dexterity, but it is important, otherwise the particles will rise too much in the oven.
  6. Bake for 15-20 minutes on the middle rack until golden brown and serve hot. Bon Appetit!

We got a bottle for that

Alento Rosé 2016 Alentejo


opened, which fitted perfectly! A young, intense Portuguese rosé wine full of joie de vivre - an uncomplicated everyday wine that goes with all dishes, but is also fun without accompaniment.

Reading next

Vacherin (la boite chaude) | Maître Philippe & Filles
Quinoa-Gurkensalat mit Feta, Feigen und Sardinen | Maître Philippe & Filles

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