Convenient tinned luncheon sardines combine with hard-cooked eggs to make a tasty filling inside a quickly prepared flaky pastry. Serve in slices with or without a dollop of sour cream.
Makes 8 to 10 appetizer portions.
Hot and Cold Appetizers, Section 1, Card 15.
Sardine Filled Pastry Roll
For the Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup butter
- 3/4 cup creamed cottage cheese
- 1 to 2 tablespoons ice water
For the Filling
- 2 8- ounce cans luncheon sardines drained
- 3 hard-cooked eggs peeled and sliced
- 1 green onion finely minced
- 1 tablespoon lemon juice
- 2 teaspoons dill
- 1 teaspoon salt
- For the Glaze
- 1 egg
- 2 tablespoons milk
Make the pastry
To prepare pastry, measure flour into mixing bowl. Using a pastry blender, cut in butter until the size of split peas.
Add the cottage cheese and stir with fork until it is evenly mixed into the flour. If necessary, sprinkle with enough ice water to make pastry hold together in a ball. Amount varies depending on moistness of cottage cheese you use. Shape into a ball, wrap in plastic wrap and chill 20 minutes.
Roll pastry out to make a 12-by-16-inch oval. Transfer onto greased baking sheet.
Position the filling lengthwise on one-half of the pastry. Layer sardines, eggs, and onion, making 3 layers of sardines with eggs in between. Sprinkle with lemon juice, dill, and salt.
Fold other portion of pastry over filling, making a half-oval shaped pie. Trim edges and seal.
Roll out trimmings and cut into strips using a fancy cutter. Mix egg and milk. Brush over pie. Place trimming strips over pie. Brush with egg mixture.
Bake at 400 for 25 minutes. To serve cut into slices. Serve hot, warm, or at room temperature with a dollop of sour cream, if desired.