Best Sardine Pie

5 from 1 vote

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: people

Author: Silvia Dunnirvine

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.
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