Yield – 8 Pies.

Ingredients:
Coconut Oil – 1/8 cup.
Onion – 1/4 cup (finely chopped)
Pimento – 1 tbsp (finely chopped)
Garlic – 1 tbsp (finely chopped)
Chadon Beni – 1 tbsp (finely chopped)
Scotch bonnet pepper – 1 tsp (finely chopped)
Tomatoes – 1/3 cup (fine diced)
Sardines – 4 tins (424g)
Lime juice – 1 tbsp
Salt – to taste
Black pepper – Dash
AP Flour – 3 cups
Salt – ½ tbsp
Baking Powder – 1 tbsp
Brown Sugar – 1 ½ tbsp
Instant Yeast – 2 tsp
Margarine – 1 ½ tbsp
Water – 8 fl. oz.
Vegetable Oil – 3 cups.
Method:
1. Heat a frying or sauté pan over medium heat.
2. Add oil.

3. Once oil is heated, add onion, pimento, garlic,
chadon beni, scotch bonnet and allow to cook until
onions are translucent (about 3 minutes).
4. Add your tomatoes.
5. Stir & allow to sauté for 2 to 3 minutes.
6. Immediately add to the sardines.
7. Add lime juice, black pepper & salt.
8. Stir until all the ingredients are fully
incorporated.
9. Taste for salt & allow to cool down to room
temperature before you fill your pies.
10. For your pie dough, add flour to your bowl.
11. Add salt, baking powder, sugar and yeast.
12. Mix until fully incorporated.
13. Add your butter and break up into small pieces
throughout your flour mixture.
14. Make a well in the middle and add your water.
15. Knead into a ball of dough (about 5 minutes).
16. Cover and allow to rest for 30 minutes.
17. Divide into 8 equal pieces and shape into
smooth balls.
18. Cover and allow to rest for 10 minutes.
19. Lightly dust with flour and open out into a 3-
inch disc before filling with sardine mixture.
20. Seal by brushing the edges with water and
sealing with a fork.
21. Cover and allow to rest while you preheat your
oil (about 10 minutes).
22. Preheat your oil to 350F.
23. Fry until golden brown.