Sardelové Paštečky
"Sardine Patties"
From the treasured pages of Prvá kucharská kniha v slovenskej reči
Unknown Author
Sardelové Paštečky
"Koľko je sardiel potrebné vo vode vymyť, šupy očistiť, každú na dvoje rozlúštiť, osti z nich povyberať a každú polovicu do oberanca skrútiť; z prichystaného pod č. 131 kratin fášu pár ližic vziať, so žltkom rozmiešať, maselné cesto na zhrubä nožového chrbta rozvalkať, okrúhlé platničky povypichovať, tieto na plech rozložiť, vajcom pomastiť, na prostriedok dať kúsok z prichystaného fášu, na to skrútenú sardelu, na túto zas trochu fášu, tej istej velikosti platničku na to a tak sa so všetkým tak pokračuje, vrch menším vypichovadlom pritisnúť, vajcom pomastiť, v peci upiecť a horúce dať na stôl. V taký čas sa majú dať piecť, aby hneď z pece mohly prísť na stôl."
English Translation
"Wash as many sardines as needed in water, clean off the scales, split each one in half, remove the bones, and twist each half into a spiral; take a few spoonfuls of the stuffing prepared as described under no. 131, mix it with egg yolk, roll out the butter pastry dough to the thickness of a knife’s back, cut out round discs, lay these on a baking tray, brush with egg, place a bit of the prepared stuffing in the center, then the twisted sardine, then a bit more stuffing on top of the sardine, cover with another disc of the same size, and continue this way with all of them. Press the edges down with a smaller cutter, brush the tops with egg, bake in the oven, and serve hot straight from the oven. They should be baked at a time so they can be brought to the table immediately as they come out of the oven."
Note on the Original Text
This recipe, like many of its time, assumes a foundational knowledge of both ingredients and methods—details are implicit and measurements are approximate. It refers back to earlier recipes (e.g., recipe 131 for the filling), requiring the cook to navigate the whole book. Spelling and phrasing use period Slovak, e.g., 'sardelové' for sardine, 'fáš' for a savory mousse or paste, and 'oberanec' for a curled or rolled piece. Clarity in modern terms requires parsing descriptive, workflow-based instructions into discrete steps and standardized units. Past recipes were instructive narratives—relying on intuition—rather than precisely measured formulas. This called for both skill and creative adaptation in the kitchen.
Title
Prvá kucharská kniha v slovenskej reči (1870)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1870
Publisher
Unknown
Background
An enchanting culinary treasure from the 19th century, this Slovak cookery book serves up a delightful array of recipes (recepty) to tempt the palate and inspire home chefs. A flavorful journey through time, it captures traditional tastes and kitchen wisdom with old-world charm.
Kindly made available by
Internet Archive
This recipe hails from an 1870 Slovak-language cookbook, a period when home cooks were guided by traditions and the influences of Austro-Hungarian cuisine. 'Paštečky' were small elegant pastries often served at festive or formal tables. In that era, sardines (or anchovies) were prized for their ability to impart rich, salty flavor, reflecting the trade networks that brought preserved fish into Central Europe. Such recipes offer a glimpse into both the tastes and techniques of Slovak bourgeois households, bridging local tradition with European cosmopolitan flair. The cookbook is written in Slovak, catering to an audience eager to adopt modern culinary ideas while cherishing regional tastes. These bite-sized pastries showcase both resourcefulness and a love of refined presentation.
Cooks in the 19th century would have used a sturdy wooden board and rolling pin to roll out dough, sharp knives for cleaning and splitting fish, and round cutters (perhaps metal or wooden) for stamping out pastry circles. Everything would be assembled on a heavy baking sheet or shallow baking tray, then baked in a wood-fired oven, with constant attention to heat and coloration. Brushing was done with a simple feather or bristle brush for egg wash. Splendidly, the entire process would have taken place in the warmth of a bustling kitchen, with communal preparation.
Prep Time
25 mins
Cook Time
20 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 7 oz salted sardines or anchovies (substitute: high-quality tinned anchovies if fresh unavailable)
- 10.5 oz puff pastry (homemade or ready-made, preferably all-butter)
- 1 whole egg, for brushing
- 1 egg yolk, for the fáš
- 3–4 tablespoons creamy savory filling (fáš) – substitute with fish mousse, mild herbed cheese, or creamy egg custard
- Optional: additional butter for the fáš
Instructions
- To make Sardelové paštečky (Sardine or Anchovy Pastries), begin by thoroughly rinsing about 7 oz of salted sardines or anchovies in cold water to remove excess salt and scales.
- Split each fish lengthwise, taking out any bones, and roll each fish half into a small spiral.
- Prepare a creamy mixture (fáš) as per a similar pastry filling: use a few tablespoons—about 3–4—of a savory custard or mousse filling, enriched with an egg yolk.
- Roll out about 10.5 oz of puff pastry dough until it is the thickness of a knife's back (about 1/8 in).
- Cut rounds with a cookie cutter, and lay them on a baking tray.
- Brush with beaten egg.
- Place a little fáš mixture in the center, top with a rolled sardine half, then add another small spoon of the fáš.
- Cover with another pastry round, press gently (especially the top edge with a slightly smaller cutter), and brush with egg again.
- Bake in a hot oven (about 400°F) until golden and serve immediately, hot out of the oven.
Estimated Calories
230 per serving
Cooking Estimates
It takes about 25 minutes to prepare the ingredients and assemble the pastries, and about 20 minutes to bake them until golden. Each pastry serving has about 230 calories, and the recipe makes around 8 pastries.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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