Making these sardine rolls reminded me of the days in school. My first attempt at making these rolls was during the home economic class. In fact, this recipe came from my textbook. I still have the textbook with me 🙂
It’s a simple recipe that requires the use of shortcrust pastry and sardines fillings.
For the shortcrust pastry :
100 g flour
50 g butter
2-4 tbsp of cold water
Cut butter into small cubes. Rub the butter with the flour using your fingertips till they becomes crumbs like. Add the water bit by bit, mix till it becomes a dough.
2 sardines, mashed
1 red chillies, thinly sliced
1 onion, thinly sliced
1 small lime – extract the juice
salt and pepper to taste
Making the sardine rolls:
Roll out the dough into a square. Cut it into two.
Put half of the fillings along centre of each pastry strip.
Wet edges with water. Fold the pastry over and seal the edges.
Press edges with a fork.
Cut into 4 cm pieces. Make two slits on top of each piece.
Glaze with beaten eggs.
Bake at 190 degree C, for about 20-25 mins.