Recipe Ingredient
- 1 sandwich loaf
- 1 tin sardines
- Mix into a paste:
- 1 tbsp curry powder
- 1 tbsp water
- 10 quail´s eggs, hard-boiled and sliced lengthwise in halves; keep the white portion and mash the yolks
- 1 hard-boiled egg yolk
- A dash of salt and pepper
- 1 tbsp plain yoghurt
- Garnishing:
- Parsley and chilli, chopped
Instructions
- Cut 20 slices of bread rounds with a 7cm fluted pastry cutter. Heat 1 tbsp oil and fry curry paste for a while then leave to cool. Mix with 1 tbsp margarine till smooth. Then spread on bread rounds.
- Lay each round in a fluted patty tin and press down bread with another patty tin to keep it in shape. Bake at 150 ºC until crisp and light brown. Cool bread shells on a wire rack.
- Mash sardines. Add a pinch of salt and pepper and 1 tbsp margarine till smooth, then set aside.
- Mash together quail´s egg yolks and the extra egg yolk. Add yoghurt, a pinch of salt and pepper to form a smooth paste.
- Scoop 1 tsp sardine paste into each bread shell. Pipe egg yolk filling into the hollow white shells of the quail´s eggs using a star nozzle. Place the egg halves onto the bread shells and garnish with chopped parsley and chillies.
