In Portugal, June is when the main religious festivities take place. From gatherings with family and friends to popular festivals, there are many reasons to celebrate and enjoy the best traditional dishes, where the sardine is the queen of the festivities!
Be inspired by this quick and delicious recipe for Sardine and Pimento squares, and get ready for the summer gatherings!

In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.


For the pastry
400 g no-bake flour
10 g dry/granulated yeast
5 eggs
250 ml milk
250 ml olive oil
A pinch of salt

For the filling
2 medium onions cut into half-moons
1/3 red pepper diced
1/3 yellow bell pepper diced
½ canned roasted red pepper, chopped
2 to 3 cans of sardines in tomato sauce
2 tsp chopped parsley
A drizzle of olive oil
A pinch of salt

RODI products used in the preparation of this recipe
Kitchen sink: Box Lux 76
Tap: Line MN 1021
Accessories: Plastic colander + Ghost drainer


Combine all the pastry ingredients in the food processor and pulse until you get a creamy, uniform batter.
Cover with plastic wrap and leave it to rest in a warm or lukewarm place for about 1 hour/1h30m.

While the dough is rising, prepare the filling.
Heat a frying pan. Drizzle the bottom with the olive oil and sauté the onions until softened and slightly browned.
Add the diced fresh peppers and cook until softened (about 10 minutes).
Add the canned peppers, mix well, and remove the pan from the heat.
Add the sardines and smash them up with a spoon, blending well.
Finally, add the chopped parsley and let it cool.

Preheat the oven to 180º C. Line a rectangular baking pan (about 34.5 cm x 22.5 cm) with baking paper.
Pour half the batter into the pan and spread the filling on top.
Cover with the remaining batter, spreading it out and smoothing it with a spoon.
Bake in the oven for about 30 minutes.

Cut the cake into squares. Serve it warm or cold.

Recipe developed by: