Basic sardine pie for a quick snack works really well. As I feel like making smaller portions because I hate waste, I decided to make it in a refractory that measures 24cm x 17cm, ideal for 2 to 4 people.
For the coverage, just mix:
- 1 can of chopped sardines;
- 1 chopped seedless tomato;
- 1/2 small chopped onion;
- 10 chopped olives;
- 3 tablespoons of green scent;
- salt and pepper (according to your taste).
For the dough that I mixed “by hand”, they were:
- 2 eggs;
- 100 ml of milk;
- 3 tablespoons of olive oil;
- 1 teaspoon of garlic powder (optional);
- 1/2 level spoon (dessert) of salt;
- 10 tablespoons of wheat flour;
- 1 level tablespoon of baking powder.
Mix everything (I used a wire whisk). The dough should be thick, a little thicker than a pancake. Place in a greased and floured baking dish or refractory, add the topping, sprinkle a little grated Parmesan (optional) and bake in a preheated oven at 200º for about 45 minutes (oven time may vary depending on the brand).
For those who don’t like sardines, I suggest an easy version that is very similar to tuna –> here and another with dried meat –> here.
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