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
Ingredients
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
Instructions
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Make the pastry
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To prepare pastry, measure flour into mixing bowl. Using a pastry blender, cut in butter until the size of split peas.
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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.
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Roll pastry out to make a 12-by-16-inch oval. Transfer onto greased baking sheet.
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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.
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Fold other portion of pastry over filling, making a half-oval shaped pie. Trim edges and seal.
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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.
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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.
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