Exact(2)
Carefully press pastry into pan.
Gently press pastry around the bodies of the sardines to make a wavy surface.
Similar(57)
Pâté en croûte is a dense cramming-together of blitzed animal between two slivers of pressed pastry, all served far too cold.
Lightly press the pastry down into place, and make small decorative indentations around the edge of the pastry with a fork.
Press the pastry into a 25cm tart tin, pushing it all the way into the edges (use excess pastry to patch up any gaps).
Press the pastry evenly into the prepared tin.
Press the pastry circles down into the rings and trim off any excess.
Press the pastry into the corners using a small ball of spare dough.
Press the pastry firmly into the sides and trim off any excess.
Press the pastry circles into the cupcake moulds and trim the edges.
Gently press the pastry into the tin holes, taking care not to stretch it.
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