Best 5 Anchovy Pie Recipes

PISSALADIèRE

Steps:

• For the dough: Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.
• Return the dough to the bowl, cover with cling film and leave it to rise for about 1 hour or until the dough springs back when pressed.
• For the filling : while the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions with the garlic, and fry gently for about 10 minutes with a tablespoon of sugar until softened but not browned, stirring from time to time.
• Sprinkle in the thyme, dried herbes de Provence, salt and pepper, and stir well. Cover and cook gently for 30 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.
• Preheat the oven to 430 F (220 C). Knead the dough again briefly, then roll it out into a large rectangle, then transfer onto a baking tray covered with parchment paper. Don't let the dough rise again.
• Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each anchovy intersection with an olive.
• Bake for 25-30 minutes until golden. Serve warm or lukewarm, cut into squares.

PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)

Steps:

• Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
• Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
• Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
• Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.

FRESH SPINACH & ANCHOVY TART

Steps:

• Preheat the oven to fan 160C/ conventional180C/gas 4. Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice. Pierce the bag of spinach and microwave for 21⁄2 minutes (or wilt in a pan with 2 tbsp water). When cool enough to handle, squeeze out the excess moisture and finely chop.
• Beat the cream, eggs and 50g/2oz cheese together in a large bowl. Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper. Pour into the pastry case (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
• Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden. Allow to cool for a few minutes before removing from the tin. Serve warm or cold with a tomato and basil salad, or on its own as a starter.

SPINACH AND ANCHOVY PIE (TORTA TA L-ISPINACI U NCOVA)

Steps:

• PIE DOUGH.
• pile flour and salt on clean surface and make a well in centre.
• add yeast and sugar in tepid water & mix with fork.
• leave for few min and add into the well.
• using fork and circular movement, bring flour from inner edge of the well and mix into water.
• when dough comes together, knead with hands until you have smooth springy dough.
• flour top of dough and cover it with cling film and let it rest for 15min in room temperature.
• PIE FILLING.
• heat olive oil on a medium to low heat.
• when hot pour onions and cook until transparent (stir occasionaly).
• pour in basil and cook for 2 minute.
• add spinach and stir well.
• turn heat on low and cover pot.
• Stir occasionaly.
• when spinach softens, add anchovies including oil and stir well.
• finally add black olives, stir well and switch off heat.
• taste before adding salt
• (and pepper) since anchovies are salty.
• uncover pot and allow to cool before outting it on top of the dough.
• preheat oven at 350 deg F.
• Prepare a baking container and apply butter on every side then put some flour and cover all sides. discard excess flour.
• roll open dough, lay it on dish.
• pour filling.
• cover filling with dough.
• when done fork surface of pie and brush with egg.
• cook until dough is golden brown.
• serve cool or warm.

NORWEGIAN ANCHOVY PIE (JANSON'S FRA STELSE)

Steps:

• Saute onions in 2 T butter over medium-low heat until golden.
• Peel and grate potatoes.
• Place half of grated potatoes in a buttered pie dish, then layer on onions, followed by anchovies, and finally the rest of the potatoes.
• Dot with remaining butter and sprinkle white pepper over top.
• Place in preheated 300 degree oven for a total of 50 minutes. After the first 10 minutes, pour on half of cream; 10 minutes later pour on the remaining cream.
• Serve immediately or refrigerate, covered, overnight.
• If serving the next day, bring to room temperature before heating in preheated 300 degree oven for 10-15 minutes.