• 1 can sardines in oil
  • 4 brick pastry sheets
  • 100g (3.5 oz.) Philadelphia cream cheese
  • 1 bunch fines herbs (tarragon, chives, parsley)
  • 40g (1.4 oz.) butter
  • Tabasco sauce
  • Salt, pepper


  1. Drain the sardines and remove their central bone.
  2. Rinse the herbs, remove their leaves and chop them.
  3. Mash the sardines, herbs and cream cheese with a fork.
  4. Season with salt, pepper and Tabasco sauce.
  5. Spread a brick pastry sheet and brush with melted butter.
  6. Place some stuffing on it and close the parcel by tying it up with twine.
  7. Bake for 5 minutes in oven (at 180°C, th.6 – 350°F) until lightly brown.
  8. Serve straight away.