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Mini Fried Bakes Stuffed with Sardines

Yield – 6 Mini Bakes


All Purpose Flour – 2 cups

Salt – 1 tsp

Brown Sugar – ½ tsp

Baking Powder – 2 tsp

Margarine – 2 tbsp

Water – ½ to ¾ cup

Vegetable Oil for Frying – 24 fl. Oz

Brunswick Sardines in Oil – 3 tins

Lime Juice – 2 tbsp

Onion – ½ cup (finely chopped)

Pimento – ¼ cup (finely chopped)

Tomato – ¼ cup (finely chopped)

Scotch Bonnet Pepper – ½ tsp to to taste (finely chopped)

Garlic Cloves – 2 large (crushed & roughly chopped))

Salt – ½ tsp or to taste


Add flour, salt, sugar and baking powder to bowl.

Mix until all your ingredients are evenly incorporated.

Cut in your margarine until it is broken into small even pieces.

Make a well in the middle and add some of your water.

Begin to mix and knead until your dough is smooth and soft the touch (about 5 minutes).

Place in a lightly greased bowl, cover with a damp cloth, clingwrap or cover & allow to rest until doubled in size (about 1 hour).

Drain and reserve oil from sardines.

Clean and transfer to a bowl.

Add lime, onion, pimento & tomato.

Mix until all your ingredients are evenly incorporated.

Heat your sardine oil over medium heat.

Once heated, add garlic & pepper.

Allow to cook until garlic begins to turn brown.

Add to your sardines.

Season with salt and black pepper.

Set aside.

Punch your dough before diving into 6 even pieces.

Shape into smooth balls.

Cover with a damp cloth and allow to rest for 10 minutes.

Open balls as illustrated in the video and fill with 1 ½ to 2 tbsp of your sardine mixture.

Close and seal bakes, cover with a damp cloth and allow to rest while you heat your oil.

Heat your oil to 350 F.

Once heated, fry your mini bakes until golden brown (about 2 minutes on each side).

Allow to cool before enjoying!

NB: Feel free to double the bake recipe as the sardine mixture will comfortably fill 12 mini bakes.


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