Easy Blender Sardine Savory Pie
This no-fuss savory pie comes together in minutes with just a blender. A fluffy, golden batter wraps a hearty filling of sardines, tomatoes, peas, and olives — budget-friendly, crowd-pleasing, and perfect for potlucks or weeknight dinners. One pan feeds up to 25 people!
🛒 Ingredients
25 servings
- 1 cup (250 ml) vegetable oil
- 3 large eggs
- 1½ cups (375 ml) whole milk
- 2 cups (500 ml) all-purpose flour
- 1 level teaspoon salt
- 1 tablespoon baking powder
- 2 cans sardines in oil (approx. 10 oz / 300 g total), drained and flaked
- 1 can (7 oz / 200 g) green peas, drained
- 2 ripe tomatoes, diced
- ½ cup (125 ml) pitted olives, roughly chopped
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a baking dish approximately 13 × 8 inches (35 × 20 cm).
- 2
Add the oil, eggs, milk, flour, and salt to a blender. Blend on high for 1–2 minutes until you have a smooth, runny batter.
- 3
Turn off the blender, add the baking powder, and pulse briefly — 2 to 3 seconds — just enough to combine without over-mixing.
- 4
Pour half of the batter evenly into the prepared baking dish.
- 5
Scatter the flaked sardines over the batter, then layer the diced tomatoes, drained peas, and chopped olives on top.
- 6
Pour the remaining batter over the filling, spreading it gently with a spatula to cover completely.
- 7
Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 8
Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.
💡 Chef's Tip
Swap sardines for canned tuna for a milder flavor. Add a layer of shredded mozzarella on top before baking for a cheesy crust. Leftovers keep well in the fridge for 2 days and reheat at 300 °F (150 °C).
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