Sardine & tomato pastry

Serves 4

240g tinned sardines in brine, drained and any bones removed 250g strong white flour, plus extra for dusting 1 egg, plus 1 yolk 125ml chilled water 200g chilled unsalted butter, plus extra for greasing 1 shallot, peeled juice of 1 lemon 2 tbsp chopped flat-leaf parsley 50g cream cheese 90g tomato puree 100g cherry tomatoes sea salt and black pepper baking paper 35 x 40cm flat oven tray

In a large bowl, combine the flour, egg and chilled water until a dough forms. Mix in a pinch of salt. On a clean surface dusted with flour, roll the dough to a 35cm long rectangle. Place the butter between two pieces of baking paper, then beat with the end of a rolling pin until it is approximately 15cm square and flat. Place the butter square in the middle of the pastry rectangle, then fold one side of the pastry over the butter and the other side over that. Turn 90 degrees so the fold faces you, then dust with flour and roll into a rectangle again. Fold one side of the rectangle into itself so a third is remaining, then fold the third over that to make a square again. Repeat the process twice, then wrap in an airtight wrap and leave to chill for 1 hr.

In a food processor, combine the shallot, lemon juice, sardines, parsley, cream cheese and tomato puree. Season with pepper. Halve one of the cherry tomatoes and set one of the halves aside for the ‘eye’ of the fish. Add the remaining tomatoes to the food processor, then blend until a fine paste. Set aside. Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the oven tray. Make a fish template, measuring approximately 35cm long and 25cm at the widest point, by drawing the shape on a piece of card or paper. Halve the pastry, then roll out half the dough to a 35cm oval, on a surface dusted with flour. Place the template on top and cut out the fish shape. Transfer the dough fish to the prepared tray, then spread with the sardine mixture, leaving a 5mm border. In a small bowl, whisk the yolk and brush it on the border.

Roll out and cut another fish shape with the remaining half of pastry, and place it on top of the other fish shape. Press down at the sides to fix, then place the reserved half tomato where an eye should be and cut out a mouth with kitchen scissors. Leaving a 1cm line down the middle, like a fish bone, cut slices toward the centre of the fish to create a fish scale effect. Do the same on the other side, then twist each length of ‘bone’ once. Brush the entire pastry with the remaining egg yolk, then bake for 15-20 mins until golden. Serve immediately or cool and chill, then serve.