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January 5, 2007

The Sardine Puff Explosion

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Was it the sardines’ fault or was it the Pepperidge Farm’s Puff Pastry’s fault? A bad carpenter blames his tools. A bad cook blames her ingredients? Ok ok it was MY fault.

Sardine Puff Image 3-1

Sardine Puff Image 2-1

I was overly enthusiastic in the preparation so much so that I did not poke the fork deeply enough into the puff pastry to create holes.

I only made indentations (see left picture). The result of this is that during the baking process, the steam from the sardine filling tried to escape and because there was no escape route (no holes), the steaming force was so strong that it forced through the sides of the puff pastry and made a big fat hole. The sardine also started oozing out of the hole! I had to stuff them back after I removed them from the oven.

Yes, I cheated… … BUT, for those sardine puffs that survived the harrowing experience of a steaming hot explosion, they turned out fine.

Sardine Puff Image 1

You can make nine sardine puffs from one sheet of Pepperidge Farm pastry. The sardine filling was the same mix as that from my sardine sandwich and the process of making the puff was the same as that of my chicken curry puff.

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Bite This!

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This entry was posted on Friday, January 5th, 2007 at 10:44 am and is filed under Appetizers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

6 Responses to “The Sardine Puff Explosion”

  1. Rasa Malaysia said:
    January 5th, 2007 at 1:20 pm

    I have a pack of puff pastry sheets in my freezer…I will have to try making some of these puffs this weekend. :)

  2. tigerfish said:
    January 5th, 2007 at 1:27 pm

    I could not find these Pepperidge pastry in Safeway :( Where did u get them from? Frozen or dairy section?
    Gearing up to go grocery shopping once I recover.

  3. yich said:
    January 5th, 2007 at 3:28 pm

    RM - Hehe… let me know how it goes. I gotta make your Portuguese Egg Tarts too. That seems popular.

    Tiga - It’s in the frozen section. Should be near the frozen breakfast section, I think. Take care Tiga!

  4. Daddy Forever said:
    January 5th, 2007 at 3:52 pm

    I wonder if I can make lemon cream turnover with Pepperidge Farm’s Puff Pastry’s. I love those, but the store/bakery I use to buy them from no longer exists.

  5. yich said:
    January 5th, 2007 at 8:28 pm

    Hi DaddyForever, if the lemon cream turnovers have flaky pastry skins, then probably you can use the Pepperidge Farm Puff Pastry. I’ve seen Apple Turnover recipes using the same.

  6. Keropok Man said:
    January 5th, 2007 at 8:38 pm

    they look absolutely fabulous. i want some now. the layers on the puffs. i am just imagine the fluffiness now.

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