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best sardine pie
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5 from 1 vote

Best Sardine Pie

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.
Course: Appetizer, Side Dish
Cuisine: Brazilian
Keyword: Dishes with Sardine, Empanada de Sardinha, Sardine Dishes, Sardine Pie
Servings: 8 people
Author: Silvia Dunnirvine


  • 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


  • 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.


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


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