Name: SARDINE PIE IN A BLENDER
Prep time: PT-484985H9M3S
Cook time: PT-484985H9M3S
Total time: PT-484985H9M3S
Cuisine: Brasileira
Ingredients: 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); 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); Tempero verde picado a gosto (manjericão, salsinha, cebolinha, coentro)

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 cup olive oil (60 ml)
1/2 teaspoon salt (2,5 g – 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 cup rice flour (67 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 g – drained 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)

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Instructions

Grease a 20 x 30 cm shape with a little oil and sprinkle rice flour.
Preheat oven to 180º C.
Process the wet ingredients of the dough until you have a uniform dough.
Add the flours, stir with the spatula to help the blender process. Process until you obtain a smooth and uniform dough.
Place the dough in a bowl and add the filling, mix well, then add the yeast and mix quickly.
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.
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: 10 minutes
Cook Time: 30 minutes
Category: Snack
Method: Blender
Cuisine: Brazilian

Nutrition

Serving Size: 12
Calories: 168
Sugar: 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