Sprat pastries

300 g of flour

200 g of butter

100 ml of water

½ tsp of vinegar


250 g of spiced sprats

3 boiled eggs

1 egg (raw)


Work together the flour and chilled butter (cut into cubes) with your fingers until crumb-like. Mix the water and vinegar and add to the dough. Knead the dough until soft and silky smooth. You can use a food processor for this if you prefer. Add flour if needed. Wrap the dough in plastic film and chill in the refrigerator for at least half an hour. Then roll the dough out to a thickness of 2-3 mm and cut 10 cm squares from it. Place the sprats and egg segments diagonally across the middle of the squares and fold each corner of the pastry over the top one after the other. Beat the remaining egg and give the pastries an egg wash. Bake at 200 °C for 20 minutes or until golden brown.