- 6
Ingredients
- Pastry:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoons butter
- 1 egg
- 1/3 cup cold milk (about)
- Filling;
- 2 cups (1-1 pound can) sardines
- 3/4 pound onions, peeled and sliced
- 1/3 cup olive oil
- 5 parsley sprigs, chopped
- 1/2 cup (1-4 ounce can) pimientos
- 6 tablespoons tomato sauce
- 1 teaspoon salt
Preparation
Step 1
*Pastry*: Sift flour 3 times with salt and baking powder. Rapidly cut in butter, using 2 knives, until butter is cut into pieces size of peas. Put egg in measuring cup and stir with fork just enough to mix yolk and white. Stir in milk until liquid measures 1/2 cup. Stir liquid into flour -butter mixture. turn dough onto a floured board. Roll out a circle 1/4 inch thick and large enough to cover 9-inch pan. Prick dough in several places and press fork moistened in milk around edge. Bake in preheated 350 degree oven for 20 minutes.
*Filling*: Remove any bones from sardines. Brown onions slowly in olive oil for about 15 minutes, stirring occasionally. Add parsley. Chop pimientos and add with their liquid. Add tomato sauce, salt, and sardines. Stir well and bring to boil. Turn filling into baked pastry shell. Bake in preheated 350 degree oven for 10 minutes.