Miniature Fish Crescents

Ingredients
4 oz Butter
4 oz Cream Cheese
4 oz Flour
2 tins Sardines drained
Lemon Juice
Curry Powder
Salt
Freshly ground Black Pepper
2 hard-boiled Eggs finely chopped
2 tablespoons finely chopped Parsley

Method

Combine butter and cream cheese and stir until mixture is well blended. Add flour and mix with a fork. Knead dough and form it into a ball before chilling. Refrigerate for 1 hour.

To prepare filling:

mash sardines. Add a little lemon juice, curry powder, and salt and freshly ground black pepper, to taste. Add finely chopped hard-boiled eggs and parsley, and mix well.

Roll dough on a floured surface to about 1/4 inch thickness. Cut into 4 inch squares. Cut squares in half to form triangles. Place a teaspoon of sardine filling the the centre of each triangle. Roll from wide edge towards point, twisting ends to seal. Turn ends to form a crescent. Place on a baking sheet and store, covered, in refrigerator until ready to bake. Bake at 450 F- Mark 7 for about 10 minutes, or until golden brown.

Remarks
Appeared on set menu: "Miniature Fish Crescents (Sardines, lemon juice, hard boiled eggs and parsely enclosed in cream cheese pastry) Also 13/11/76 at $2.20