Epok-Epok Sardines (Petite Sardine Puffs)

* in collaboration with Ayam Brand Sardines (Extra Virgin Olive Oil)

Who loves Epok-Epok Sardines like me? Who likes Epok-Epok Sardines but does not know how to make? It's my childhood snack after school! However, I usually have problem finishing one whole Epok-Epok sold by those makciks as they're so filling due to the huge sizes! These Epok-Epok Sardines (Petite Sardine Puffs), to me, are a perfect size as each can be eaten in 2 to 3 bites. Just nice!

This Epok-Epok Sardines (Petite Sardine Puffs) recipe is pretty straight forward and easy to make. I super love the pastry crust after deep frying...firm but almost melt-in-the mouth. Importantly, the pastry crust does not absorb much oil in the process of deep frying. But of course, how can I forget the more healthy and mouthwatering fillings that come from Ayam Brand Sardines in EVOO (Extra Virgin Olive Oil)! Definitely bringing this traditional snack to another level!


#Confirmcanlah

Ingredients for Sardine Fillings :

• 2 cans Ayam Brand EVOO Sardine (120 gm each)
• 1 large onion (diced)
• 5 cloves garlic (minced)
• 2 red chillies (deseeded and finely chopped)
• 5 pcs curry leaves (finely chopped)(optional)
• 2 to 3 tbsp curry powder (or to taste) 
• 1/2 tsp cumin powder
• 1 tsp chilli powder (optional)
• 1 tsp sugar
• 1 to 2 tbsp lime juice (or to taste) 
• salt & pepper (to taste)
• cooking oil (for deep frying)

Method :

1. In a skillet/pan, heat a little EVOO (Extra Virgin Olive Oil) from sardines can. Fry onions, garlic and chillies till aromatic. 
2. Add all seasonings and spices. Quick stir fry. 
3. Turn to low heat and add sardines. Mash them into the aromatic mixture. 
4. Taste test with sugar, lime juice, salt & pepper. Stir well.
5. Turn off heat and set sardines fillings aside to cool down.

Ingredients for Pastry (yield 18 pcs using 7.5 cm diameter round mould) :

• 1.5 cup plain flour
• 5 tbsp butter (slightly chilled)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup water

Method :

1. In a large bowl, use hands to mix flour with butter, salt and baking powder evenly till crumbly. 
2. Add water bit by bit into dough till your desired texture (not too sticky for wrapping). Do not over knead.
3. Allow dough to rest for 15 minutes.
4. When ready, flatten dough with a rolling pin and use a 7.5 cm (diameter) round mould to cut out 18 pcs of equal sizes round pastry. 

Finishing Touch :

1. Drain excess oil from sardine fillings. 
2. Spoon the sardine fillings onto the centre of the round pastry. 
3. Seal by folding the pastry in half, press the edges and crimp/flute in even patterns.
4. When ready, heat cooking oil in saucepan/pot at medium heat.
5. Deep fry the sardine puffs till golden brown.
6. Drain on kitchen paper towels before serve. 

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

Share this post