Sardine Pastry Roll and Pow!

I thought this combination looked sorta weird, so I might as well give it a shot.

 

Sardine filled pastry roll 

 

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.

For 8 to 10 appetizer portions you will need:1 1/2 cups all-purpose flour
1/2 cup butter or margarine
3/4 cup creamed cottage cheese
1 to 2 Tbsp. ice water

Filling:

2 cans (8 oz each) luncheon sardines, drained
3 hard-cooked eggs, peeled and sliced
1 green onion,finely minced
1 Tbsp. fresh lemon juice
2 tsp. dried dill weed
1 tsp. salt

Glaze:
1 egg
2 Tbsp. milk
Sour cream optional

Preparation:

1. To prepare pastry, measure flour into mixing bowl. Using a pastry blender, cut in butter until the size of split peas.

2. Add the cottage cheese and stir with fork until it is evenly mixed into the flour. If necessary, sprinkle with enough 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 min.

3. Roll pastry out to make a 12-by-16-inch oval. Transfer onto greased baking sheet.

4. Position the filling lengthwise on one-half of the pastry. Layer sardines, eggs and onion, making 3 layers of sardines with eggs between. Sprinkle with lemon juice, dill and salt.

5. Fold other portion of pastry over filling, making a half-oval-shaped pie. Trim edges and seal.

6. 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.

7. Bake at 400°F for 25 min. To serve, cut into slices. Serve hot, warm or at room temperature with a dollop of sour cream, if desired.

(This is supposed to be an appetizer, but it's just me, so I figured it might as well be the main dish.)

Tonight's appetizer:

POW!

2 cans (10 1/2 ounces each) condensed beef broth (bouillon)
1 cup water
1 1/4 teaspoons horseradish
1/4 teaspoon dill weed

Heat all ingredients to simmering, stirring occasionally. Serve hot with green onion “swizzle sticks.” 6 servings (about 1/2 cup each).

 The ingredients:

Putting it all together.

 I rolled it over and sealed it (mostly), poured on the egg and milk,

and into the oven it went.

While that's cooking, I should treat myself to an appetizer. Hmm, a glass of Pow! sounds good. 

The ingredients:

 It's hard to screw up a combination like this one (no jokes, please). I didn't see the need to make 6 servings of this stuff, so I cut it in half.

How did it turn out? Let's see.

 Time to enjoy some Pow!

 

Meh. Pow! is certainly not accurate. Just sorta tastes like broth. I think I would have named it Broth! or Brown Liquid! The most accurate name would be Waste of Time!

 And the main course:

That's a great cross-section, don't you think? Has it got your mouth watering yet?

Enough of that nonsense with the Pow! appetizer. Let's get on with it.

Umm...

  Tastes like dough, mostly. There is some sardine taste, but the eggs and green onions don't really make their presence known.

   Not a lot of taste going on. I may dry out the green onion swizzle stick, roll it up and smoke it. I'm sure that would come closer to being a Pow!

   Conclusion? Well, it's just sorta there. Nothing special, and it's not at crappy as it looks, which is a good thing because that'll be supper tomorrow night, too. Maybe I'll put some ketchup on it.