Sardine Patties

Ingredients

• 150 g of flour
• 100g of butter
• 1 fish or seafood broth
• 200 ml of water
• 100 ml of cream
• 3 egg yolks
• 1 family package Sardine Saboreal or 4 Petiscadas Saboreal
• black pepper
• fine salt
• tender pastry

Put the butter in the pan and let it melt. Add the flour and stir until a thick dough forms. In another pan, place the broth and water for a few minutes so that it dissolves. Gradually add the stock and cream to the dough, until the bechamel is formed. Season with salt and pepper to taste.

Let stand for an hour in the fridge.

Add the yolks to the initial preparation and then the content of the preserve.

To make the patty, roll the soft dough into circles and place a spoonful of the mixture over the dough. Fold forming a half moon. Repeat the process.

You have two options:

1. brush the patties with egg yolk and bake for 15 minutes at 180º.

2. Fry the patties in hot oil until golden.

Serves around 12 to 18 units of patties.