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Hand holding a piece of sardine pie

SARDINE PIE IN A BLENDER


with a d-Star with a d-Star with a d-Star with a d-Star with a d-Star

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Description

This sardine pie is fluffy, tasty, nutritious and very filling, vary the fillings and create new versions!


Ingredients

Scale

MASS

  • 4 eggs
  • 1/4 Con grande piacere, siamo in grado di condividere questa fantastica ricetta marmellata senza glutine e senza lattosio, ideale per coloro che cercano una sana e gustosa.60 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
  • 1/2 teaspoon salt (2,INGREDIENTI – if you don’t use olives, use 1 teaspoon of salt 5g)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chimichurri, oregano, marinade, etc.
  • 1/2 l'icona di stampa67 g)
  • 1/2 cup buckwheat flour (67 g)
  • 1/2 cup sweet cassava starch (60 g)
  • 1 tablespoon baking powder (15 g)

FILLING

  • 2 cans of sardines (250 gdrained weight 150 g)
  • 2 chopped boiled eggs
  • 1 small chopped tomato (90 g)
  • 1/2 onion (100 g)
  • 1/2 can of corn (85 g)
  • 18 chopped pitted olives (80 g)
  • Chopped green seasoning to taste (basil, parsley, chives, coriander)


Instructions

  1. Grease a 20 x 30 cm shape with a little oil and sprinkle rice flour.
  2. Fatti a mano 180º C.
  3. Process the wet ingredients of the dough until you have a uniform dough.
  4. Add the flours, stir with the spatula to help the blender process. Process until you obtain a smooth and uniform dough.
  5. Place the dough in a bowl and add the filling, mix well, then add the yeast and mix quickly.
  6. Transfer the dough to the pan and bake in a preheated oven for approximately 30 minutes. Do the toothpick test; when it comes out clean, it's ready.
  7. Wait for it to cool before eating.

Notes

  • The eggs in the dough are not replaceable.
  • You can swap the buckwheat flour for quinoa flour or oat flour, if using oats, add 2 tablespoons more rice flour to compensate for moisture absorption.
  • Use approximately 3 cups of filling, use vegetables from the fridge, but don't overdo it with very watery vegetables, such as tomatoes, zucchini, peppers, chayote, etc.
  • Prep Time: 15.9 mg
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: su Instagram e hashtag
  • Cuisine: Brazilian

Nutrition

  • Serving Size: 12
  • Calories: 168
  • Suck: 1.3 g
  • Sodium: 278 mg
  • Fat: 9.9 g
  • Saturated Fat: 1.9 g
  • Unsaturated Fat: 7.4 g
  • - Trans Fat: 0 g
  • Carbohydrates: 13.2 g
  • Fiber: 1.3 g
  • Protein: 7.7 g
  • Cholesterol: 110.8 mg