|Deep-fried flaky pastry filled with spicy and tangy sardines, potatoes and onions|
- 300g plain flour
- 1/2 tsp salt
- 1/2 egg, beaten
- 1/2 cup water
- 1 tbsp vegetable oil
- 150g plain flour
- 100g butter
- 1 can sardines in tomato sauce (about 200g), lightly mashed with a fork
- 1 brown onion, diced
- 1 clove garlic, chopped
- 2 red chillies, chopped
- 1 large potato, diced into cubes and microwaved/steamed till cooked
- 3-4 tbsp tomato sauce
- 1/2 tbsp fish sauce
- 1/2 tbsp soy sauce
- 1/4 tsp chicken stock powder
- 1/2 tsp lime juice
- Salt, pepper and sugar to taste
- 1/4 cup water
- To make water dough: Place flour and salt in a mixing bowl. Add egg and oil and swirl it through with finger. Add water and swirl through until combined. Knead into a smooth dough.leave aside to rest for 10 minutes. Divide into 2 portions.
- To make oil dough: Rub butter into the flour to form an oily dough. Divide into 2 portions.
- To make pastry (click here for pictorial instructions): Wrap oil dough inside water dough. Flatten the dough and roll up. Repeat the process. Cut the rolled-up dough into two. Use a rolling pin to press it flat. Shape into a circle. Add filling and seal the sides. Pinch the edges to form a scallop design. Deep fry puffs in hot oil.
- To make filling: Heat wok with 1 tbsp oil. Fry garlic, onions, chillies, and add the rest of the ingredients, and fry until the potatoes have absorbed the sauce. Add more water if necessary. The filling should be moist, not dry. Leave to cool.
|Not the prettiest looking sardine puff, but still quite delicious|
|A moist and delicious sardine filling encased in crispy layers of deep-fried pastry|
|Raw dough that has been rolled up, sliced and ready to be rolled out|
|This is my second attempt, using butter instead of margarine (as in the earlier photos) in the dough. |
Butter wins hands down! Yum!