Liturgical Year : Recipes : Sardine Pie

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

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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