Sardine Cheese Puffs

Ready-to-use puff pastry
1 can sardine fish in tomato sauce (155g)
1 medium onion, chopped
3 tbsp oil for frying
1 tsp sugar
1/2 tsp salt
pepper to taste
slice cheese (cut into small squares)
1 egg, lightly beaten, for glazing

• Thaw puff pastry in chiller
• Remove sardine fish from can and its gravy
• Remove the bones
• Heat oil
• Stir fry chopped onion until fragrant
• Add in sardine
• Mash sardine while frying
• Season with sugar, salt and pepper
• Let cool
• Remove puff pastry from chiller
• Cut into rectangular shape about 3"x6" (3mm thick)
• Place about 2 tbsp of sardine filling onto each pastry
• Place cheese on top of sardine
  
• Brush edges with egg wash
• Fold pastry to enclose the filling
• Use a fork to press down to seal the edges
• Use a fork to poke the top of puffs (allow steam to escape during baking)
• Place the puffs on baking tray (lined with non-stick baking paper)
• Brush the top of puffs with egg wash
• Bake for 15 mins 200C

*Original recipe from Yochana's Cake Delight