Tartlets with canned fish will be a great snack on the festive table and a normal weekday. Like adults and children.
Preserves, which are the basis of filling should be in the oil. In tomato sauce did not try though perhaps too personal. I usually take a sardine or mackerel. Oil should not be drained, it will serve as an ingredient, connects all the rest.
Tartlets can be replaced by wafer sheets, get about the same, just some nuances appear in preparation technology. I still more suitable option is to tartlets and, in my opinion, the smaller they are, the tastier, and look nicer on the plate.
You can still add the onions, but it's not in my case, not with my fussy.
The dish is very nutritious, so if you are only two, very large portion of cooking is not worth enough for one jar of canned completely.
What's interesting set of ingredients is very simple and accessible, but the result is surprising and pleasing.
Let's start!
Ingredients:
Canned fish in oil - 1 jar
Boiled eggs - 2 pcs.
Cheese - 100 g
Tartlets
Milk - 0.5 cups
Sunflower oil for frying
Method of preparation:
- Put in a bowl canned and mash with a fork, with the removal of large stones, if any (oil drain is not necessary!)
- Chop or grate cheese grater on it, I prefer to cut school as it turns
- Cut the eggs, too small, you can not cut
- Add boiled eggs in a bowl of canned
- Add cheese
- Stir until all the ingredients of the compound in a mass of
- Tartlets dipped in warm milk to make them soft, so they will be easier to stuff (otherwise they will fall apart, and fry them would be impossible)
- Fill the tartlets filled and make them a little flat
- Heat the oil and put stuffed tartlets
- Fry on both sides until golden brown
Serve the tarts with sardines can be both hot and cold, and the taste will be very different. Prepared without a large portion, you get two dishes at the same time. So try - you will not regret.
Bon Appetite!
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