Transform simple pantry staples into a hearty, satisfying meal with this incredibly easy sardine pie that’s made entirely in a blender. This budget-friendly recipe creates a fluffy, moist pie with layers of savory filling packed with protein-rich sardines and colorful vegetables. Perfect for busy weeknights or when you need to feed a crowd without breaking the bank, this one-bowl wonder delivers maximum flavor with minimal effort and cleanup.
Ingredients
Filling:
- 2 cans sardines (240g / 8.5 oz total), drained
- 1 can green peas (200g / 7 oz), drained
- 1 can corn (200g / 7 oz), drained
- 3 medium tomatoes, diced
- Salt and black pepper to taste
- Fresh parsley to taste (or 1 tsp dried)
- Chimichurri seasoning to taste (optional)
Batter:
- 3 large eggs
- 400ml whole milk (1⅔ cups)
- 120ml vegetable oil (½ cup)
- 300g all-purpose flour (2½ cups)
- ½ tablespoon salt (8g)
- 40g grated Parmesan cheese (1 packet) + extra for topping
- 1 tablespoon baking powder (16g)
- Dried oregano for sprinkling (optional)
Instructions
- Prepare the filling: Drain the sardines and gently break them into 3-4 pieces each, being careful not to crumble them completely. In a large bowl, combine sardines, drained peas, corn, and diced tomatoes. Season with salt, pepper, parsley, and chimichurri to taste. Mix gently and set aside.
- Make the batter: Preheat oven to 180°C (350°F). In a blender, combine eggs, milk, and oil. Blend until smooth. Add flour, salt, and most of the Parmesan cheese (reserve some for topping). Blend until well combined.
- Add baking powder: Add baking powder and pulse briefly just to incorporate, or stir gently with a spoon to avoid overmixing.
- Prepare the pan: Grease an 18x28cm (7×11 inch) baking dish with margarine and dust with flour.
- Assemble the pie: Pour half of the batter into the prepared dish, spreading evenly. Distribute the sardine filling over the batter layer. Pour the remaining batter on top, spreading to cover the filling completely.
- Add toppings: Sprinkle with reserved Parmesan cheese and a light dusting of oregano if desired.
- Bake: Bake for 35-40 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool for 15 minutes before cutting. Serve warm or at room temperature.
Recipe Information
- Prep Time: 15 minutes
- Bake Time: 35-40 minutes
- Servings: 8-10 pieces
- Pan Size: 18x28cm (7×11 inch)
Nutrition (per slice): Approximately 285 calories, 16g protein, 12g fat, 28g carbs, 3g fiber
Why This Recipe is Perfect for You
This blender sardine pie offers exceptional nutritional value while being incredibly economical and satisfying. Sardines are one of the best sources of omega-3 fatty acids, high-quality protein, and essential minerals like calcium and vitamin D, supporting heart and bone health. The combination of vegetables provides fiber, vitamins, and antioxidants, while the fluffy batter made with eggs and milk adds additional protein and nutrients. This recipe transforms affordable canned ingredients into a restaurant-quality meal that feeds a family for a fraction of the cost of meat-based alternatives. The moist, cake-like texture and savory flavors make it appealing even to those who might be hesitant about eating sardines, proving that healthy, budget-friendly cooking can be absolutely delicious and satisfying.