Sift flours. Put together with salt in a mixing bowl. Add shortening and mix well. Pour in water and add the lime juice. Mix well to form a soft dough. Knead well until smooth. Cover dough with a clean tea towel. Leave aside for 30 minutes.
To make oil dough:
Sift flours and put in a mixing bowl. Blend in shortening to form a soft dough. Divide into 14 equal pieces and set aside.
Roll out the water dough into a long sausage. Cut into 14 equal pieces and flatten each into a circle. Put a piece of oil dough inside it and wrap up. Flatten the piece and roll out on a lightly-floured surface into a long rectangular shape.
Roll up like a swiss roll. Then roll out flat again. Roll up swiss roll-style for the second time. Cut into halves. Place the cut side up and use a rolling pin to flatten into a circle.
Place a tablespoon of filling in the centre. Roll out the other half and place it over the portion with the filling. Press the sides firmly down.
Use a 7.5cm fluted cutter to cut out the pastry. Lift the pastry carefully, press the edges neatly together and pinch decorative pleats to seal in the filling. Deep-fry the puffs in a wok over medium heat until golden brown.
To make filling:
Remove bones from sardines. Pour away the tomato sauce and mash the fish lightly. Add lime juice, pepper, chilli sauce, ikan bilis stock granules and onions. Mix well. Fry the ingredients in a wok over medium heat (without adding oil) until mixture turns dry. Dish out and put aside.