175g pastry margarine (leave aside at room temperature)
475g plain flour
1 1/4 tsp baking powder
90ml corn oil
1 small egg, lightly beaten
310ml ice-cold water
1 tbsp lime juice
1/4 tsp salt
1 can (150g) sardines, drained and mashed
1 onion, chopped
1 tbsp chilli sauce
1 tbsp oil
Juice of 1 lime
Sugar and salt to taste
Dash of pepper
Glaze (combine and lightly beat):
1 egg yolk
1 tbsp water
Pinch of salt
Sift the flour and baking powder together. Combine water, lime juice and salt.
Roll out pastry margarine between two plastic sheets into an 18cm x 14cm rectangle. Place rolled-out pastry in the freezer to chill for 10 to 15 minutes.
Place sifted flour in a mixing bowl; add corn oil and egg. Mix lightly with fingertips until mixture resembles breadcrumbs. Stir in the combined water and lime juice and knead lightly until a soft (though not too sticky) dough is formed.
Remove dough out onto a lightly-floured tabletop. Dust lightly with flour and roll out into a rectangle twice the size of the rolled-out pastry piece.
Place pastry margarine in the centre of the dough. Fold over one side to cover the pastry margarine, then fold over the other side to cover.
Roll out pastry into a rectangle again. Fold over as you did previously. Roll out and fold again. The triple folding and rolling process will produce layers.
Finally, roll out the pastry into a big rectangle of about 1/4cm thickness. Cut out into 9cm x 6cm pieces.
For the filling, heat oil in a nonstick pan. Add onions and fry till aromatic. Add sardines, chilli sauce and seasoning. Fry till the mixture becomes rather dry. Dish out and cool before use.
Place a teaspoon of sardine filling on one end of each 9 x 6 piece pf pastry. Roll up swiss-roll style. Seal the edges with beaten egg white.
Place the rolls on a baking tray. Bake in preheated oven at 180ºC for 20 to 25 minutes or until rolls turn golden brown. Remove trays from the oven and brush each roll with egg glaze.