Quick & Easy Sardine Puff (Ready-made Puff Pastry) 简易烤沙丁鱼角（现成酥皮）

I made this in a cooling Sunday morning to replace my usual toast with jam breakfast, as I preferred something warm that day.

I used frozen puff pastry in small square (that means I don't even need to divide and cut the puff pastry). What I need to do is just to wrap it with some fillings and bake in the oven.

For the filling, I used canned sardine, onion and chili padi again. This time I made it spicier by adding extra chili padi (refer here).

Since the puff pastry is frozen so you need to thaw it ahead before use. You may let it thaw slowly in the fridge (not freezer) overnight if you know you are going to use it the next day. If you need to use it as soon as possible, you may preheat the oven with low temperature, switch off the power and let the frozen puff pastry thaw in the oven (this is what I did for this batch of sardine puff).

Due to our warm and humid weather I feel that puff pastry that is still cold (but not hard) is easier to handle than room temperature one. So just thaw it until it is soft enough to fold. If it is too hard you will tend to break the pastry into half while folding, so be gentle and bend it slowly.

I bought the square puff pastry (as shown in the picture) from JB Jusco at RM4.50/pack. I have seen it selling in JB Carrefour at slightly lower price. It comes with 10pcs of puff pastries which are nicely stacked on layers of plastic sheets.

I am not sure if this brand is sold in Singapore, can anyone advise? Also, can you please share your favourite brand of ready-made puff pastry, where to get it and the price by leaving a comment here?

To assemble, I place the puff pastry with the plastic sheet on my palm, remove the plastic sheet on top (remain the bottom one), add one spoonful of fillings then fold the pastry into half (your choice to fold it into rectangular or triangle shape), press down the edge with the tines of a fork. Turn over and press down the edge again (do it on both sides just to ensure the edge is tightly sealed). Place it on a baking tray lined with baking paper.

Then apply egg wash (I used whole egg - egg white mixed with egg yolk) after complete all the wrapping and bake in preheated oven at 200C for about 15-20 minutes or till the pastry becomes golden brown.