SARDINE TIN PIE

Sardine tin pie. This recipe was originally in the Mac Fisheries Housewife’s Diary for 1938 as pilchard pie and is made with pilchards (a pilchard is a sardine over 15cm). We chose to use the rinsed-out tins to assemble our pie. It is so simple and great for a quick supper or bonfire party and deserves a revival.

Recipe courtesy CJ Jackson, Great British Seafood Revival – merlinunwin

Prep and cooking time: About 30 minutes

Serves: 4

Skill level: Easy

Ingredients

1 large onion, thinly sliced
1 tbsp rapeseed oil
1 clove garlic, crushed
2 x 105g tins sardines in sauce of your choice; all major retailers have a good selection
6 new potatoes, thinly sliced
3 tbsp oil
Salt and pepper

Method

• Soften the onion in the oil until beginning to colour. Add the garlic and cook for a further minute. Allow the onions to cool completely then divide half the onions between the sardine tins.
• Arrange the sardines on the onions then layer the remaining onions on top. Season with salt and pepper.
• Arrange the potatoes on a baking tray and drizzle with the oil, season with salt, then roast in the oven at 190°C/gas mark 5 for 10-12 minutes.
• Arrange the potatoes over-lapping on top of the fish. Season well and bake at 190°C/gas mark 5 for a further 10-12 minutes or until the fish is bubbling and the potatoes are piping hot.