Bursting with flavor, this Sardine Pie features a savory parmesan dough crust filled with a rich tomato-based sauce loaded with sardines, onions, garlic, sun-dried tomatoes, fresh cilantro, and olives for a harmonious blend of tastes and textures.

This easy Sardine Pie can be eaten alone, as a snack or appetizer, or alongside this Brazilian Cheese Bread, or Pinto Beans. You can also serve the pie with a salads for a light lunch or dinner; Quinoa Beet and Arugula Salad, Roasted Vegetable Salad With Ginger Rosemary Dressing, or this Autumn Kale Sweet Potato and Bean Salad.

Sardine pie in a white pie plate, grey scarf, bowl with spoon.

Sardine Pie or in Portuguese “Empanada de Sardinha” is as a snack or a popular dish that can be served as a side dish, snack or appetizer, and it can be eaten hot or cold. Heated in the microwave it’s a tasty option for a quick meal or snack.

Brazilian sardine pie typically includes a sauce with sardines, tomatoes, onions, and other seasonings or vegetables in a pastry crust. The pie reflects the influence of Portuguese cuisine, due to historical ties between the two countries.

Sardine pie is enjoyed in various forms throughout Brazil, and it has become a part of the country’s diverse culinary landscape. Each region of the country has its own way of preparing this delicious recipe.

Sardines, olives, green pepper, tomato.

Why You’ll Love This Dish With Sardines

Hearty: Filled with nutritious sardines, this pie is satisfying and nourishing. You can use 1 to 2 cans of sardine for a milder or stronger flavor.

Versatile: Change up the vegetables, use a different cheese, try different herbs, make it your own. Some parts of Brazil use canned corn and peas in the sauce.

Nostalgic: If you’re Brazilian, this sardine pie will bring back memories.

Healthy: Sardines are one of the best sources of omega-3 fatty acids, which we need to eat to stay healthy, since our bodies cannot make them. This recipe using sardines allows you to easily incorporate this healthy fish into your diets.

Sundried tomatoes, tomato sauce, olives, tomatoes, flour, sardines, parmesan cheese, eggs, garlic, green pepper, milk, olive oil, onion, cilantro, sardines and salt.

Ingredients

SARDINE PIE DOUGH

  • Flour – All purpose flour is used to make the dough.
  • Milk – Any type of milk can be used in this dough recipe.
  • Olive oil – Extra virgin olive oil, vegetable or canola oil will work.
  • Eggs – eggs will help bind the dough for this sardine pie.
  • Parmesan cheese – Parmesan cheese adds some saltiness and flavor to the crust.
  • Baking powder – A touch of baking powder helps the dough rise.
  • Salt – A pinch of salt to enhance the flavor.

SARDINE PIE SAUCE

  • Tomato sauce – Tomato sauce is used as the base for the sauce.
  • Sun dried tomato – Sundried tomatoes add depth of flavor and texture to the sauce.
  • Sardines – Sardines are the hero of this pie. Use canned sardines, drained.
  • Onion – Any type of onion, diced, is good.
  • Garlic – Fresh minced garlic is best but jarred will also work.
  • Tomato – Any kind of fresh tomato, diced, adds texture to the sauce.
  • Green pepper – Chopped green pepper adds more flavor and texture.
  • Salt and pepper – Add salt and pepper to taste.
  • Fresh cilantro -Fresh cilantro complements the flavors of the pie. If you don’t like cilantro you can use parsley.
  • Olives – Use a combination of black and green olives to top the pie.

Tomato sauce with onions, green peppers, and sundried tomatoes, sardines and cilantro in a yellow pot.

How To Make the Sauce For The Sardine Pie

Step 1: Sauté onion and garlic in hot oil until fragrant and then add the diced tomato and green pepper. Cook until all the vegetables have softened.

Step 2: Stir in sun-dried tomato and tomato sauce and let the sauce simmer for a couple of minutes.

Step 3: Add drained sardines and mash with a fork or spoon to break them down.

Step 4: Season with salt and pepper, add a handful of cilantro and lower the heat. Let the sauce simmer while you work on the dough.

How To Make The Dough

Step 1: Add the wet ingredients; milk, eggs, and oil to a blender, and then add the dry ingredients; flour, baking powder, parmesan cheese, and salt.

Step 2: Blend until the dough is smooth, being mindful not to overwork the dough.

Step 3: Coat a pie plate with oil or butter and then sprinkle with a touch of flour so the crust doesn’t stick. Pour the dough into the pie dish.

Step 4: Top the pie with the sardine sauce and then add the olives and a pinch of parmesan cheese.

Step 5: Bake the pie at 350F degrees for 35 minutes. The crust will start to detach from the pie dish, you can also insert a fork to make sure the dough is cooked through.

Step 6: Serve warm or cold. Keep leftover pie refrigerated for up to 5 days.

Tips and Variations

  • Change up the veggies. Use corn or peas, frozen or canned, are popular add-ins.
  • Use tomato paste. If you don’t have sundried tomatoes on hand, you can use tomato paste.
  • Try crushed tomatoes. If you don’t have tomato sauce in the pantry you can use crushed tomatoes or process a can of diced tomatoes until you get a smooth sauce.
  • Grease and flour the pie plate. Oil and flour the pie plate well so the dough doesn’t stick. Brazilians prefer to use butter but oil or oil spray will also work.

Sardine pie, olives, tomatoes, grey scarf, cilantro, parmesan cheese, sardines, olives.

FAQs

should you cook canned sardines?

You don’t need to cook canned sardines as they are good to eat from the can. You can simply add them to the sauce from the can.

should you rinse canned sardines?

You don’t need to rinse canned sardines. If you want to remove the oil you can rinse them otherwise they are good to eat.

can i just eat sardines out of the can?

Yes, you can eat sardines straight from the can. Be mindful of any bones when eating directly from the can.

Sardine pie, grey scarf, tomato, cilantro, fancy pie server.

Where to bake the sardine pie?

For this recipe I used a ceramic pie dish from Jefferson Street Ceramics his American handmade ceramics are so beautiful and useful in many recipes. Use coupon code “gardeninthekitchen10” to get 10% off your purchase.

what to serve sardine pie with;

This easy Sardine Pie can be eaten alone, as a snack or appetizer, or alongside this Brazilian Cheese Bread, or Pinto Beans. You can also serve the pie with a salads for a light lunch or dinner; Quinoa Beet and Arugula Salad, Roasted Vegetable Salad With Ginger Rosemary Dressing, or this Autumn Kale Sweet Potato and Bean Salad.

Make Ahead and Storage

Make ahead: If you are looking to get a head start on your meal prep, this sardine pie is a good option.

Storage: Store leftover pie in an airtight container in the fridge for up to 5 days. You can also freeze leftovers for up to 3 months.

Thaw: Dishes with sardines can be thawed overnight in the fridge. Eat straight from the fridge or heat in the oven.

Looking for more Brazilian recipes?

RECIPE TIP

Make sure your sardines do not have any bones in them before adding them to the sauce. Open up the sardine and if there any bones, remove them before adding to the sauce.

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best sardine pie
5 from 1 vote

Best Sardine Pie

by Silvia Dunnirvine
Bursting with flavor, this Sardine Pie features a savory parmesan dough crust filled with a rich tomato-based sauce loaded with sardines, onions, garlic, sun-dried tomatoes, fresh cilantro, and olives for a harmonious blend of tastes and textures.
Servings: 8 people

Ingredients 

  • 2 cups flour
  • 1 1/2 cups milk
  • 1/3 cup olive oil
  • 3 eggs
  • 1/2 cup parmesan cheese
  • 1 tsp baking powder
  • 1 pinch salt

Sardine Pie Sauce

  • 1 cup tomato sauce
  • 1/2 cup sun dried tomato
  • 1-2 cans sardine*
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1 tomato diced
  • 1/2 green pepper chopped
  • salt and pepper to taste
  • fresh cilantro
  • 1/2 cup olives

Instructions 

  • Heat oil in skillet. Sauté onion and garlic until fragrant (2-3 minutes). Add in diced tomatoes and green pepper. Cook until vegetables have softened (2-3 minutes)
  • Stir in sun dried tomato and tomato sauce. Allow sauce to simmer for a couple minutes.
  • Toss in drained sardines then using a spatula break the sardine down.
    Sardine Pie
  • Season with salt and pepper and add a handful of cilantro. Turn heat down to low and let it simmer while you work on the dough.
  • Add the dough ingredients to a blender cup starting with wet ingredients first. That's the milk, eggs and oil followed by flour, baking powder, parmesan cheese and pinch of salt.
  • Work the blender for 1-2 minutes or until the dough is smooth. Don't overwork the dough.
  • Spray a pie dish or brush butter or oil, followed by a little bit of flour so it doesn't stick, then pour dough into the pie dish.
  • Top pie with sardine sauce, then add olives and a pinch of parmesan cheese.
  • Bake at 350F degrees for 35 minutes. The crust will start to detach from the pie dish, you can also insert a fork to make sure the dough is cooked through.
  • Serve warm or cold. Keep leftover pie refrigerated for up to 5 days.

Notes

  • use 1 can of sardine or 2 for a stronger fish tasting pie

Nutrition

Calories: 348kcal | Carbohydrates: 34g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 528mg | Potassium: 587mg | Fiber: 3g | Sugar: 7g | Vitamin A: 611IU | Vitamin C: 14mg | Calcium: 255mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Dishes with Sardine, Empanada de Sardinha, Sardine Dishes, Sardine Pie
Course: Appetizer, Side Dish
Cuisine: Brazilian
Like this? Leave a comment below!
Sardine pie, grey scarf, bowl with parmesan cheese.
Sardine pie, bowl with parmesan cheese, grey scarf, tomato, cilantro, fancy white pie server.

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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4 Comments

  1. This is fantastic! I swapped out the flour for almond flour, the “dough” was soupy and the favorable sauce sunk into the dough, but it didn’t take away from this interesting easy & tasty dish. I had to add 15 more minutes of baking, and though hard to remove from the pan as a slice, it didn’t matter, this was so good. 2 tins of sardines did not overpower the dish, the sardines, honestly, were almost imperceptible. I used the oil from the sun-dried tomatoes to saute the garlic and onions, it added great flavor. Thank you for this dish!

    1. Wow amazing!! I loved hearing this! glad to know that even through some obstacles with the almond flour it worked out well for you. I know the consistency will be different with the almond flour just because of the moisture content in the flour. Glad you liked the two cans of sardine sauce, that’s really awesome. Thank you for taking the time to share your feedback!

  2. Okay. This pie is to die for!
    No kidding!
    I used a variety of olives – Nicoise, Castelvetrano and Kalamata.
    The dough was fantastic. I was dubious when directions said “pour” into pie plate. But that is exactly what you do. And place the sauce in the middle/on top. The crust then forms this beautiful golden ring around the sauce. I swear it came out looking like a soufflé. Friends asked if it was a focaccia recipe used for the crust. It is so delicious. This pie was a huge hit!
    I only used one can of sardines. My friends who live for sardines and anchovies said they would have loved it even more if I had used two cans. I also added capers. Just cuz I love them!
    Thank you once again Silvia! I love your recipes.
    And, by the way Silvia, your Passionfruit Mousse recipe was once again a huge hit for the Christmas dessert table!

    1. Hi Deb, that’s so wonderful to hear. It warms my heart to see how passionate you are about food and cooking and I LOVE that my recipes are a part of it. Thanks for trying my sardine pie recipe, even tho it is one of those recipes people might frown upon, but not you and that’s what I love about you. Also thanks for your feedback!! xoxo