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SARDINE PIE IN A BLENDER

Hand holding a piece of sardine pie
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This sardine pie is fluffy, tasty, nutritious and very filling, vary the fillings and create new versions!

Di sodio

MASS

  • 4 ovos
  • 1/4 xícara azeite de oliva (60 ml)
  • 1/2 colher chá sal (2,5 g – se não usar azeitona, use 1 colher de chá de sal 5g)
  • 1 colher sopa vinagre de maçã
  • 1 colher sopa chimichurri, orégano, adobo, etc
  • 1/2 xícara farinha de arroz (67 g)
  • 1/2 xícara farinha de trigo-sarraceno (67 g)
  • 1/2 xícara polvilho doce (60 g)
  • 1 colher sopa fermento em pó (15 g)

FILLING

  • 2 latas de sardinha (250 g – peso drenado 150 g)
  • 2 ovos cozidos picados
  • 1 tomate pequeno picado (90 g)
  • 1/2 cebola (100 g)
  • 1/2 lata de milho (85 g)
  • 18 azeitonas picadas s/ caroço (80 g)
  • Chopped green seasoning to taste (basil, parsley, chives, coriander)

Grassi Saturi

  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.

Find it online: https://receitasaudavel.net/en/simple-blender-sardine-pie/