Drain and cool under cold water, then peel and roughly chop.
Heat a frying pan until hot and sizzle the bacon until crisp.
Mix the eggs and bacon together in a bowl with the parsley and seasoning.
Dust your work surface with a little flour, divide the pastry into 6 and roll out circles just a little shorter than each sardine fillet.
Brush the sardines with a little mustard and stuff with some of the egg-and-bacon mix.
Lay each fillet on a circle of pastry.
Beat the remaining egg and brush a little over the edges of the pastry.
Bring the 2 sides together firmly to encase the sardines, leaving the heads and tails poking out – tilt the head a little so that’s it’s pointing upwards.
Pinch the edges to look like a Cornish pasty and place on a baking tray.
Brush all over with beaten egg and bake for 25-30 mins until golden.