Catholic Recipe: Sardine Pie
INGREDIENTS
- 1 1/2 cups sifted all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoons butter
- 1 egg
- milk
- 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
Filling:
Prep Time: 1 hour
Difficulty: ★★★☆
Cost: ★★★☆
For Ages: 15+
Origin: Puerto Rico
Food Categories (3)
Feasts (0)
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
Today the Church celebrates the Memorial of St. Lucy (283-304). St. Lucy (or Lucia) was born in Syracuse, Sicily, where she also died. She was of a noble Greek family, and was brought up as a Christian by her mother, who was miraculously cured at the shrine of St. Agatha in Catania. Lucy made a vow of…
