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Catholic Recipe: Sardine Pie

    INGREDIENTS

    Pastry:
  • 1 1/2 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 3 tablespoons butter
  • 1 egg
  • milk  Filling:
  • 2 medium onions, sliced
  • 1/2 cup vegetable oil
  • 3 tablespoons chopped parsley
  • 1 can (4-ounce) pimiento, chopped
  • 1/2 cup tomato sauce
  • 1 teaspoon salt
  • 1 pound sardines, boned
  • Details

  • Serves: 4
  • Prep Time: 1 hour
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Puerto Rico

Also Called: Coca de Sardinas

DIRECTIONS

Sift dry ingredients together. Cut in butter. Combine egg in measuring cup with milk to measure 1/2 cup. Add to flour mixture. Roll out on floured board 1/4 inch thick, to cover 9-inch pie plate. Prick dough in several places. Press fork, moistened with milk around edge. Bake 20 minutes at 425°. Cool. Brown onions 15 minutes in oil; stir occasionally; add parsley, pimientos with liquid, tomato sauce, salt, fish; stir well. Bring to boil. Turn sardine mixture into pie crust. Return to 375° oven 10 minutes. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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