Anchovy Pie
- Gluten Free
- Lactose Free
- Energy Kcal 251
- Carbohydrates g 16.4
- of which sugars g 3.1
- Protein g 21
- Fats g 11.3
- of which saturated fat g 2.71
- Fiber g 1.7
- Cholesterol mg 69
- Sodium mg 321
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 30 min
- Makes: 4 pieces
- Cost: Very low
PRESENTATION
Golden color and rustic look make this anchovy pie stand out on any dinner table—pretty much a classic when home cooks want something hearty and full of flavor. Families often choose this savory pie because the combination of soft, rich filling with layers of sweet onions and tender anchovy really hits all the marks for a comforting meal (especially when craving Mediterranean fish recipes). The satisfying nice contrast between the crisp crust and the briny, balanced center feels just right for both regular weeknights and special gatherings. Serving onion anchovy pie is always a welcome surprise, whether as a main dish or cut into squares for a casual brunch spread. Kids usually like the bold yet familiar flavors, while adults appreciate this pie’s traditional Mediterranean roots. Using simple flavors found in authentic southern cooking, this dish brings people together through its distinctive taste and inviting, homestyle aroma—kind of like the warmth you get from those baked Italian fish recipes families know and love.
Easy to bring out for a holiday meal or backyard party, puglian onion pie is a go-to option for busy home cooks wanting both versatility and big flavor (pairs well with bright salads, or a plate of roasted veggies). Love it for weekend dinners or just an easy weeknight; families appreciate that you can serve this anchovy and potato pie warm, at room temperature, or even chilled—makes leftovers pretty DELICIOUS, too. Since anchovy recipes often highlight regional twists, you get variety with each version, from classic Mediterranean fish pies to the heartier Swedish anchovy pie, making it truly adaptable for different seasons or tastes. For celebrations, this savory pie draws everyone in with its golden topping and generous filling—really, it’s hard not to go back for seconds. Works well for casual lunches, larger family meals, or just a Saturday with friends needing something a little special. You’ll see, the blend of simple ingredients packed into every bite means this dish is always a family win, delicious as part of any Mediterranean-inspired meal.
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- INGREDIENTS
- for 4 mini pies
- Anchovies 21.2 oz (600 g)
- Potatoes 0.8 lb (350 g)
- Cluster tomatoes 5.3 oz (150 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Thyme ½ tsp (2 g)
- Lemon peel 1
- Fine salt to taste
- Black pepper to taste
How to prepare Anchovy Pie
To prepare the anchovy pies, start by boiling the potatoes in a pot with plenty of water 1 for about 20-30 minutes, until they are soft when pricked with a fork. Meanwhile, focus on the How to Clean Anchovies. Gently remove the head and intestines, then take out the central bone 2, without splitting them in half but leaving them whole. Place them in this way on a tray lined with absorbent paper 3.
Once your potatoes are cooked, drain them from the water, let them cool slightly, and cut them into slices about 0.39 inches (1 cm) thick 4. Wash the tomato and slice it to the same thickness as the potatoes 5. Then chop the thyme leaves 6 and set them aside.
At this point, using a brush, oil the molds with a diameter of 3.54 inches (9 cm) and 1.97 inches (5 cm) high 7. Place the anchovy fillets inside the molds by laying them vertically around the edge, until the mold is lined; about 10 fillets will be needed 8. Salt, pepper, and add some grated lemon zest 9.
Then place a slice of potato in the center of the anchovies 10 and lay a couple of anchovy fillets horizontally to cover the potato slice 11. Salt, pepper, add the chopped thyme 12 and lemon zest.
Place a slice of tomato 13, another slice of potato 14, and cover with the anchovies 15.
Fold the fillets with which you lined the mold inward 16, repeat the operation for all the pies 17 and place them on a baking tray 18.
Bake in a preheated static oven at 356°F (180°C) for 10 minutes (if using a convection oven, bake at 320°F (160°C) for 7-8 minutes). Remove the pies from the oven 19 and let them cool for a few minutes, then invert the molds 20, unmold them, and serve your anchovy pie still warm 21.