Sardine Rolls

This was among the things mak would make when she was on one of her 'good' days back in Bt. 5 Kem. now its also something the family likes, especially AF.

Pastry Ingredients:
(makes about 30 plus)
500 gm flour
250 gm butter,cold (the size of the usual slab)
a pinch of salt
cold water

(halving the above would be tough so this is for a smaller batch of about 20)
200 gm flour
100 gm butter (cold)
a pinch of salt
cold water

Filling Ingredients:
1 big tin of mackerel
1 biggy onion, chopped/sliced.
1 red chilli, chopped/sliced
5 chilli padi, chopped/sliced
1-2 lemon/lime, squeezed.
pinch of salt

*Glaze top with 1 egg yolk slightly beaten with 1 tsp water.

Add pinch of salt to flour, then rub butter and flour lightly using fingertips until mixture resembles breadcrumbs. Add in cold water a little at a time as you knead it into a soft (but not sticky) dough. Set aside under a damp cloth or stick it into the fridge while you do the filling.

The filling can be mixed together and rolled immediately or cooked by first frying the onions until fragrant then adding all the rest and stirring the mixture until its drier. Cool.

Roll the dough to the required shape (squares/rectangles), heap the filling at one end and roll. Make 2-3 slits at the top for decoration and brush the beaten yolk over it. Bake at about 180 deg. for 20-30 mins.