Pastry Dough:
2 cups (scant) of milk
1 cup (scant) of olive oil
4 eggs
3 cups (scant) of wheat flour
1 tablespoon of active dry yeast
4 tablespoons of grated Parmesan cheese
1 teaspoon of salt
Filling:
One large can of sardines in olive oil, drained
4 tablespoons of olive oil
One medium onion, finely chopped
3 cloves of garlic, minced
2 large tomatoes, finely chopped
1/3 cup (scant) of green pitted olives, finely chopped
1 tablespoon of dried oregano
1 teaspoon of salt
Pastry Dough:
2 cups (scant) of milk
1 cup (scant) of olive oil
4 eggs
3 cups (scant) of wheat flour
1 tablespoon of active dry yeast
4 tablespoons of grated Parmesan cheese
1 teaspoon of salt
Filling:
One large can of sardines in olive oil, drained
4 tablespoons of olive oil
One medium onion, finely chopped
3 cloves of garlic, minced
2 large tomatoes, finely chopped
1/3 cup (scant) of green pitted olives, finely chopped
1 tablespoon of dried oregano
1 teaspoon of salt
Pastry Dough:
Preheat the oven to medium temperature
Grease the baking dish with olive oil and reserve
In a blender, blend all ingredients until smooth. Reserve
Filling:
Mix all ingredients in a bowl with a wooden spoon. Reserve
Assembly:
Place half of the pastry dough in the prepared baking dish, cover with the filling and top with the remaining pastry dough
Bake for approximately 40 minutes.
