In a large bowl, mix flour, baking powder, salt and sugar.
Add in water followed by butter then mix until it forms a ball. Set aside
Drain out the oil from the sardines and reserve about a tablespoon for cooking. (You can save the oil for other recipes.)
Pour reserved sardine oil in a pan over medium heat. Once the oil has heated up a little, stir in your onions and cook until translucent.
Next add your sardine to the pan and crush it until it resembles a paste.
Now pour in you tomato sauce followed by your garlic, bouillon cube and parsley. Stir until thoroughly mixed and let cook for 5 to 8 minutes. When cooked, turn the heat off and set it aside.
For your dough, dust a work surface and rolling pin with flour.
Pinch some dough and roll it into a ball (a little smaller than a ping pong ball).
Roll your small dough ball out on the floured surface in a long oval shape. Refer to the image/video above.
Using a spoon, drop a little of your fish filling at one of the ends of your flattened dough (about 1 to 2 teaspoons).
Starting at the side with the filling, tuck the filling under the edge of the dough and roll the dough all the way to the other edge pinching the sides so nothing oozes out while frying.
Once you get to the tip of the other edge, rub a little bit of water on it to seal the dough. Using the palm of your hand, roll it a couple of times on your surface to make sure it is sealed. Refer to the image/video above.
Repeat these steps until you have finished all your dough or filling.
Heat a pan with enough oil for deep frying over medium high heat. You can test the heat of the oil by dropping in a little pinch of dough. It is hot when the dough begins to fry.
Fry the rolls in batches without over-crowding the pan. Turn them occasionally so they cook evenly on all sides.
When they are golden, place them on a paper towel to drain off the excess oil. Serve them warm and enjoy!
