Easy, fluffy creamy sardine blender pie

Name: Easy, fluffy creamy sardine blender pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: En
Ingredients: 230 g canned sardines, drained; 1 small onion, chopped; 2 tomatoes, chopped and seeded; 80 g (½ cup) peas (we used frozen); 2 tbsp green olives, sliced and pitted; 2 tbsp olive oil; 2 tbsp chopped fresh herbs (or parsley); Salt; Black pepper; 3 eggs; 240 ml (1 cup) milk; 120 ml (½ cup) olive oil; 180 g (1½ cups) all-purpose flour; 60 g (½ cup) cornstarch; 1 tbsp baking powder; 1 tsp salt; (“xícara de chá” = teacup)

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Main Dish

Very Easy

40 min

377 Kcal

This easy, fluffy creamy pie with sardines, made in a blender, is one of those practical recipes that can save any meal. The light batter comes together quickly in the blender, and the flavorful filling is made with well-seasoned sardines. The pie is soft inside and golden brown on the outside. It’s an economical, nutritious option that’s perfect for everyday meals. Versatile and easy to prepare, this pie goes well with lunch, dinner, or even a substantial snack. You can also adapt the filling using simple ingredients you already have at home, such as corn, peas, tomatoes, or cheese. A delicious homemade recipe that wins you over with its convenience and flavor.

Materials

Frying pan
Blender
Medium baking pan (we used a 23 cm square pan)

Preparation

Preparation10 min

Cook time30 min

Sauté chopped onion in olive oil until translucent.
Add the diced, seeded tomatoes and cook for about 2 minutes.
Next, add the drained sardines, peas, and sliced olives. Season with salt and pepper to taste. Finish with the chopped fresh herbs (or parsley). Mix and set aside.
Beat the eggs, milk, olive oil and salt in a blender.
Add the all-purpose flour and cornstarch.
Blend until the batter is smooth. Quickly stir in the baking powder with a spatula; there’s no need to blend it.
Pour half the batter into a greased and floured baking pan.
Spread the filling evenly.
Cover with the remaining batter.
Bake in a preheated oven at 350°F/180°C for 30 to 40 minutes, or until golden brown. Check for doneness with a toothpick.
Remove from the oven. Let cool slightly, then unmold if desired. Serve warm. Enjoy!

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FAQ ❓

Can I make creamy sardine blender pie without milk?

Yes, you can make creamy sardine blender pie without milk without compromising the texture of the batter. In many recipes, milk can be replaced with other options, such as water, plant-based milk (oat, soy, or almond), or even vegetable stock. These alternatives help keep the batter soft and fluffy. If you want to make it even creamier, you can add a little cream cheese, plant-based cream, or plain yogurt. This adaptation is ideal for people who are lactose intolerant or prefer a lighter version of the recipe. The important thing is to keep the liquid ingredients balanced so the batter remains easy to blend and bakes evenly.

Can I replace the sardines with another ingredient in blender pie?

Yes, blender pie is extremely versatile, and you can make various substitutions in the filling. If you don’t like sardines or want to vary your menu, you can use tuna, shredded chicken, sautéed ground meat, or even vegetarian options such as sautéed vegetables, corn, peas, and hearts of palm. The key is to season the filling well so the pie retains its distinctive flavor. It’s also important to avoid fillings that are too watery, as they can make the batter heavy or hinder baking. This flexibility makes creamy blender pie an excellent way to use ingredients you already have in the refrigerator.

How can I make sardine blender pie fluffier?

A few simple steps can make all the difference when making a light, fluffy creamy sardine blender pie. First, blend the liquid ingredients well to incorporate air, which helps make the batter light. Using fresh baking powder is also essential for the batter to rise properly. Another tip is not to add too much flour, as excess flour can make the pie heavy. Also, bake it in a preheated oven at a moderate temperature so the batter cooks evenly. For an even softer texture, you can add ingredients such as cream cheese, heavy cream, or plain yogurt to the batter.

How long does creamy sardine pie keep in the refrigerator?

Creamy sardine blender pie can be kept in the refrigerator for about 3 to 4 days, provided it is stored properly. Ideally, put it in a tightly sealed container or cover the pan with plastic wrap or aluminum foil to keep it from drying out or absorbing odors from other foods. Before serving it again, you can warm it in the oven or air fryer for a few minutes to bring back its soft texture. This recipe is also convenient to make ahead and serve for different meals, such as lunch, dinner, or a substantial snack.

Can I freeze creamy sardine blender pie?

Yes, creamy sardine blender pie can be frozen and will still taste good after thawing. Ideally, wait until the pie has cooled completely before storing it. Then cut it into individual portions and wrap them well in plastic wrap or place them in freezer-safe containers. This makes it easier to thaw only the amount you need. The pie can keep in the freezer for up to about 2 months without losing quality. To serve, thaw it in the refrigerator and warm it in the oven or air fryer. This helps preserve the texture of the batter and the flavor of the filling.

Nutrition

for 1 serving / for 100 g

Calories: 377Kcal

Carbo: 25.9g
Total fat: 23.4g
Saturated fat: 4.2g
Proteins: 14.4g
Fibers: 2.2g
Sugar: 3g
ProPoints: 10
SmartPoints: 12

Nutritional information for 1 serving (158g)

Cookware

oven

burner

blender

Attributes

Suitable for freezing

Keep refrigerated

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Mirella Mendonça

I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

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Easy, fluffy creamy sardine blender pie

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Materials