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Sardine Whirls

Sardine Whirls

  # 3 tomatoes, chopped
# 3 tablespoons of cucumber relish
# 1 tablespoon of lemon juice
# 2 beaten eggs, to glaze
# 2 x four and a half ounce (120g) sardines in tomato sauce, drained
# 2 x seven and a half ounce (212g) pkts frozen puff pastry, thawed
  # Pre-heat oven to 425F, Gas Mark 7, 220C
# Roll out each piece of pastry to 10 X 6 inches (25 X 15 cm )
# Mix all the rest of the ingredients, apart from egg, together and spread over the pastry to within half an inch ( 1 cm ) of edges
# Brush them with a little beaten egg, then roll up from long edge
# Place, sealed side down, on greased baking sheets and chill for 30 minutes
# Cut each roll into 6, separate pieces and brush with beaten egg
# Bake in the pre-heated oven for 20 minutes


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