Peel and slice the onions, sauté them in a casserole dish with olive oil for 30 minutes over low heat. After 15 minutes, add the raisins and pine nuts, continue cooking, then deglaze with the sweet sherry, let reduce for another 2 minutes.
Raise the sardine fillets, remove the main bones, rinse them and pat them dry.
Two minutes before the end of cooking the onions, add the sardine fillets, finely chopped herbs, salt, pepper and chilli. Stir gently and remove from heat.
Preheat the oven to th.6 (180°C).
Layer 2 sheets of brick pastry and brush with melted butter using a pastry brush. Fill them in the center with a quarter of the preparation, then join the edges to form a rectangle. Return it to the baking sheet. Proceed in the same way for the other bricks.
Bake them for 15 minutes.
Open the top of the bricks with scissors.
Serve immediately with a seasonal salad.
I suggest a Madiran wine for the accompaniment.
