Sardine Rolls Recipe
 Dim Sum Cuisines Recipes

Ingredients:

Pastry:
180 g/ 6 oz
4 cups
1 1/2 tsp
3/8 cup
1
1 1/4 cups

1/4 tsp
1
2 tsp

Filling:
1
1 tbsp
1
2
2

 

pastry margarine, at room temperature
plain flour
baking powder
corn oil
egg, beaten
cold water
juice of 2 local limes
salt
egg yolk, beaten
evaporated milk

small can (150g/ 5 oz) sardines, mashed
oil
onion, chopped finely
red chilies, seeded and slice finely
green chilies, seeded and sliced finely
dash of pepper
juice of 4 local limes

Method:

1. Roll out pastry margarine between large clean plastic sheets into a 15 x 20 cm (6 x 8 in) rectangle. Chili in the refrigerator.

2. Sift flour and baking powder into a mixing bowl. Add corn oil and beaten egg and blend with a pastry cutter or knife until mixture resembles breadcrumbs. Bind with water, lime and salt mixture using a wooden spoon.

3. Turn out and knead on a lightly floured board. Dough must be soft but not sticky.

4. Roll out dough into a rectangle twice as long but of the same width as pastry margarine rectangle.

5. Remove plastic sheets from pastry margarine and place in the centre of the rolled out dough. Fold over the dough to cover pastry margarine and seal edges.

6. Roll out pastry into a rectangle twice as long as it is wide and fold the two ends by overlapping making three layers altogether. Repeat rolling and folding procedure twice.

7. Divide pastry into two for easier handling and use as required.

8. Roll out pastry on lightly floured board to 1/4 cm (1/8 in) thickness. Cut into 6 cm (2 1/2 in) strips. Cut each strip into 10 cm (4 in) lengths. Put 1 tsp filling on one end of each strip and roll like a Swiss roll. Seal edge with water.

9. Bake rolls on an ungreased cookies tray in a moderately hot oven for 20 - 25 minutes or until golden brown. Glaze with egg and milk glaze as soon as rolls are removed from oven.

10. For filling: Heat oil in a wok and fry onions till fragrant. Add other ingredients and fry till quite dry.

Makes 25