Ingredients:
150g plain flour
1 tsp live yeast
5 pinches salt
2 onions, finely chopped
1 tin of sardines, drained and chopped
1 tomato, diced
water (about 250ml)
oil for frying
Method:
Begin with the filling. Heat a little oil in a pan, add the onions and fry for about 3 minutes or until the onions are soft. Add the sardines and tomatoes, season to taste then bring to a simmer and cook for 10 minutes. Take of the heat and set aside to cool.
Sift the flour and baking powder into a bowl then stir in the salt. Dissolve the yeast in milk or water until smooth then add to the flour mix. Add the water, a little at a time until the dough is smooth (you are looking for a slightly liquid dough, rather like brioche).
Turn the dough onto a floured work surface and work until it's no longer sticky. Turn into a bowl, cover and set aside to rise in a warm place for about 60 minutes, or until double in volume.
Heat oil in a wok or deep fryer to 180°C then wet your hands with oil, knock the dough back then shape into balls about 2cm in diameter. Use your thumb to form a hole in the dough. Stuff this with the sardine mixture then smooth over the dough to cover.
Drop the resultant balls, a few at a time, into the hot oil and fry for a few minutes or until golden brown all over.
Drain on kitchen paper and serve warm as a snack.
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