Source: Ryzhkov, AdobeStock Even those who struggle with baking can easily master pour-over pies. It's no more difficult than making pancakes – just mix all the dough ingredients until smooth and pour into a pan. And for the filling, anything your heart desires will do. Today, we'll make a pour-over pie with sardines, so take note of our recipes!
1. Sardine Pour-Over Pie with Kefir
Source: AdobeStock Pour-over dough and fish filling perfectly complement each other.
You will need:
For the dough: 400 ml kefir, 2 eggs, 280-300 g flour, 1 tsp baking soda or baking powder, 0.5 tsp salt.
For the filling: 1 can canned sardines, 3 eggs, 1/2 bunch green onions, salt, ground black pepper.
Preparation: Boil, cool, and finely chop 3 eggs, finely chop green onions, mash sardines. Mix, season with salt and pepper.
Mix kefir with baking soda, whisk eggs with salt and combine both mixtures. Gradually add flour, pour half of the dough into a pan, add the filling, and pour the remaining dough over it. Bake the pie for 30-35 minutes in the oven at 180 degrees Celsius.
2. Sardine Pour-Over Pie with Sour Cream
Source: AdobeStock Sour cream dough is always very airy and browns nicely.
You will need:
For the dough: 120 g sour cream, 2 eggs, 150 g flour, 1 tsp baking powder, 0.5 tsp salt, 0.5 tsp sugar.
For the filling: 1 can canned sardines, 3 eggs, 1 bunch herbs.
Preparation: Boil and finely chop eggs for the filling, mash sardines with a fork, finely chop herbs and mix everything together. Whisk eggs, sour cream, sugar, and salt, then add flour with baking powder. Pour half of the dough into a pan, spread the filling, and pour the remaining dough over it. Bake the pie for 30-35 minutes in the oven at 180 degrees Celsius.
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3. Sardine Pour-Over Pie with Milk
Source: AdobeStock Dough made with milk turns out incredibly tender and delicious.
You will need:
For the dough: 100 ml milk, 2 eggs, 150 g flour, 1.5 tbsp vegetable oil, 1 tsp baking powder, 1 tsp sugar, 0.5 tsp salt.
For the filling: 1 can canned sardines, 1 bunch herbs.
Preparation: Whisk eggs, milk, vegetable oil, sugar, and salt. Add sifted flour with baking powder and mix the dough. Separately, mash sardines with a fork and mix them with chopped herbs. Pour half of the dough into a pan, spread the filling, and pour the remaining dough over it. Bake the pour-over pie for 25-30 minutes in the oven at 180 degrees Celsius.
4. Sardine Pour-Over Pie with Mayonnaise
Source: AdobeStock If you wish, sprinkle the pie with sesame seeds before baking.
You will need:
For the dough: 120 g sour cream, 80 g mayonnaise, 2 eggs, 80 g flour, 1 tsp baking powder, 0.5 tsp salt.
For the filling: 1 can canned sardines, 1 onion, salt, ground black pepper.
Preparation: Mix all dough ingredients until smooth and pour half of the dough into a pan. Arrange sardine pieces and sprinkle with chopped onion, salt, and spices. Pour the remaining dough over it and bake the pie for 30-40 minutes in the oven at 180 degrees Celsius.
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5. Sardine and Cheese Pour-Over Pie
Source: AdobeStock Delicious, hearty, and with an original filling!
You will need:
For the dough: 200 ml kefir, 1 egg, 150-180 g flour, 0.5 tsp salt, 0.5 tsp baking soda.
For the filling: 1 can canned sardines, 2 eggs, 100 g hard cheese, 1 bunch herbs.
Preparation: Boil and finely chop eggs for the filling. Mash sardines with a fork, chop herbs and mix everything together. Separately, whisk the egg with kefir, salt, and baking soda, add flour and whisk the dough again to avoid lumps.
Pour half of the dough into a pan, spread the filling, sprinkle with grated cheese, and pour the remaining dough over it. Bake the pour-over pie for 35-40 minutes in the oven at 180 degrees Celsius.
6. Sardine and Potato Pour-Over Pie
Source: AdobeStock Extremely hearty, so it's even suitable for dinner.
You will need:
For the dough: 350 ml kefir, 1 egg, 200 g flour, 0.5 tsp baking soda, 1 pinch salt.
For the filling: 1 can canned sardines, 300 g potatoes, 1 onion, salt, ground black pepper.
Preparation: Mash sardines with a fork, slice potatoes into thin rounds, and onion into feathers. Whisk the egg with kefir, salt, and baking soda, and gradually add flour to the dough.
Pour a third of the dough into a pan and arrange the potatoes and onion. Season with salt and pepper, and spread the sardines on top. Pour the remaining dough over it and bake the pie for approximately 40-45 minutes in the oven at 180 degrees Celsius.
7. Sardine and Rice Pour-Over Pie
Source: AdobeStock Cook the rice in advance so you don't waste time later.
You will need:
For the dough: 150 ml kefir, 50 ml vegetable oil, 2 eggs, 150-180 g flour, 1 tsp baking powder, 0.5 tsp sugar, 0.5 tsp salt.
For the filling: 1 can canned sardines, 150 g cooked rice, 1 onion, 1 bunch herbs, salt, ground black pepper.
Preparation: Finely chop and fry the onion until golden, mash sardines with a fork, finely chop herbs, and mix all ingredients for the filling.
Whisk kefir, eggs, oil, salt, sugar, and baking powder, and gradually add flour. Pour half of the dough into a pan, spread the filling, and pour the remaining dough over it. Bake the pie for 30-35 minutes in the oven at 180 degrees Celsius.
8. Lenten Sardine Pour-Over Pie
Source: AdobeStock An unusual pie recipe made with water, without milk or eggs.
You will need:
For the dough: 250-300 ml sparkling mineral water, 50 ml vegetable oil, 250 g flour, 1 tsp baking powder, 1 tsp sugar, 1 tsp salt.
For the filling: 1 can canned sardines, 100 g cooked rice, 1 bunch herbs, salt, ground black pepper.
Preparation: Mash sardines with a fork, finely chop herbs, mix the filling with rice, season with salt and pepper. Separately, mix dry ingredients for the dough, add vegetable oil, and gradually pour in mineral water. Add enough so that the dough resembles thick sour cream in consistency.
Then pour half of the dough into a pan, add the filling, pour the remaining dough over it, and bake the pour-over pie for about 40-45 minutes in the oven at 180 degrees Celsius.