Friday, November 10, 2006

Sardine Puffs


I also made some savoury bites for the party.

Ingredients for shortcrust pastry: 100 g self raising flour
50 g butter
1/2 tsp of salt
2 tbs cold water

1. Sieve flour and add salt. Then add cold butter. Mix with fingers until mixture resembles fine breadcrumbs.
2. Put in 2 tbs of cold water and knead to a dough.
3. Place in the fridge for it to cool down. Then take it out after fifteen minutes and knead again. Place back in the fridge. Repeat this twice in order to get the best results for the dough.

Ingredients for the sardine filling: 1 red onion (chopped)
1 chilli (sliced)
2 cans of sardine in tomato sauce

1. Fry onions until soft. Add chilli and sardine and cook until the tomato sauce dries up and sardines are cooked slightly.

Method: Roll out dough. Cut out in circles. Then put filling into it and fold it up with fingers. Use water as a sealing paste.

Verdict: This dish takes a LOT of work! I spent a solid two hours kneading dough and rolling it out and making the pastry. It tastes good and is great as a finger food in parties. I am not sure how much the Danish would like sardines but if they can stomach pickled herring, then they should take to this dish well.

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