One of my favourite things on the menu at Bar Isabel in Toronto, which is basically a list of my favourite things, are the boquerones. They serve the marinated anchovies with pickled peppers simply, alongside tortilla chips. Here, I put meatier sardines on puff pasty studded with fried shallots and of course, top with pickled peppers. The puff pastry is a little richer and maybe a tiny bit fancy. But the real reason I like the fish and pickled peppers on it is because it’s a little bit chewier, which let’s you savour each bite a little longer.

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Sardine & Pickled Pepper Puffs

Thawed but cold puff pastry (about 1/2 sheet for one baking tray)
Olive oil
Fried shallots
Marinated sardines (if yours are quite thick, slice them in half lengthwise)
Pickled chili peppers

Preheat oven to 375F degrees. Roll out the puff pastry very, very thinly between sheets of parchment paper cut to fit a baking sheet. Discard the top layer or parchment and slide the pastry onto a baking sheet. Brush with olive oil and sprinkle with fried shallots, then press them into the pastry. Score 1 inch-wide rectangles or diamonds into the pastry. Bake for 20 minutes or until golden. Allow to cool slightly, then cut along score marks, top with sardines, torn to fit, and pickled peppers. Serve immediately.

Makes 4 servings.

This story and recipe appear in TIPPLE, Issue 009 of Le Sauce Magazine.