Sardines in puff pastry


2 cans of sardines in vegetable oil, 500 g of puff pastry, 50 g of butter, 1 egg yolk


50 g of butter, 100 g of sour cream, juice of 1 lemon


Roll out pastry on a wooden board sprinkled with flour. Divide it into 2 large rectangles. Remove skin and bones from the sardines and mash them with a fork. Add oil from the can and 50 g of foamy beaten butter. Mix all the ingredients together. Spread the mixture over 1 pastry rectangle, leaving 1 cm empty on all four sides. Wet the ends with a brush dipped in water, cover with other rectangle, and firmly press the edges together. Brush the pastry with a lightly beaten egg yolk and bake in an oven pre-heated to 275 °C for 20 minutes.

Meanwhile, melt the butter over the light fire, gradually add the sour cream and leave it over the fire until the sour cream becomes heated, but not to boil. Before serving add the lemon juice, put it into butter-boat and serve with dough.