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Stargazy Pie
A traditional Cornish fish pie, famously featuring the heads of the fish poking through the pastry crust, as if gazing at the stars. Originating from the village of Mousehole.
ð§ ææ
- 6 Pilchards or fresh sardines(Ensure they are scaled, gutted, and cleaned. If using sardines, they should be medium-sized.)
- 4 Large eggs(For the filling and for binding.)
- 100 g Smoked streaky bacon(Diced into small lardons.)
- 400 g Shortcrust or puff pastry(Sufficient for a double crust pie.)
- 100 ml Double cream or heavy cream(Adds richness to the filling.)
- 100 ml Milk(To loosen the filling.)
- 1 Onion(Finely chopped.)
- 2 tbsp Fresh parsley(Chopped, for the filling.)
- to taste Salt
- to taste Black pepper
- 1 Egg yolk(For egg wash.)
- 1 tbsp Water(For egg wash.)
ðšâð³ äœãæ¹
- 1
Prepare the filling: Hard-boil 3 of the eggs. Once cooled, peel and chop them roughly. Set aside. In a frying pan, sauté the diced bacon over medium heat until it begins to crisp. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Remove from heat and let cool slightly.
â±ïž 15 minutes - 2
Prepare the fish: Gently rinse the cleaned pilchards or sardines. Pat them dry with paper towels. Season the cavities lightly with salt and pepper. You can leave the heads and tails on for the traditional presentation.
â±ïž 10 minutes - 3
Assemble the pie base: Preheat your oven to 200°C (400°F). Grease a deep pie dish (approximately 23cm/9 inches). Roll out about two-thirds of the pastry and line the base and sides of the dish. Trim any excess. Prick the base with a fork.
â±ïž 10 minutes - 4
Layer the filling: In a bowl, combine the chopped hard-boiled eggs, the cooled bacon and onion mixture, chopped parsley, cream, and milk. Season with salt and pepper to taste. Stir gently to combine. Pour about half of this mixture into the pastry-lined dish.
â±ïž 5 minutes - 5
Arrange the fish: Place the prepared pilchards or sardines on top of the filling. Arrange them so that their heads are pointing upwards towards the rim of the pie dish, ready to poke through the top crust. Pour the remaining filling mixture over and around the fish.
â±ïž 10 minutes - 6
Add the pastry lid: Roll out the remaining pastry. Moisten the rim of the pie dish with water. Place the pastry lid over the pie, pressing the edges to seal. Trim any excess pastry. Cut small slits in the pastry lid to allow steam to escape, and carefully arrange the fish heads to poke through these slits. You may need to make small incisions around the heads to help them stand upright.
â±ïž 10 minutes - 7
Bake the pie: Whisk the egg yolk with 1 tablespoon of water to make an egg wash. Brush this over the pastry lid for a golden finish. Place the pie on a baking sheet (to catch any drips). Bake in the preheated oven at 200°C (400°F) for 20 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for another 20-25 minutes, or until the pastry is golden brown and the filling is bubbling. If the pastry starts to brown too quickly, loosely cover it with foil.
â±ïž 40-45 minutes - 8
Rest and serve: Once baked, remove the pie from the oven and let it rest for at least 10-15 minutes before serving. This allows the filling to set slightly. Serve hot.
â±ïž 10-15 minutes
ð¡ ããã®ã³ã
- âThis pie is traditionally made for Tom Bawcock's Eve on December 23rd in the village of Mousehole, Cornwall.
- âEnsure the fish are fresh for the best flavour and texture.
- âIf pilchards are unavailable, mackerel or other firm white fish can be used, though the visual effect might differ.
- âA good quality shortcrust pastry will give a sturdy base and lid, while puff pastry will offer a lighter, flakier crust.
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- Use a mixture of different white fish fillets (like cod or haddock) alongside the pilchards for a more varied flavour.
- Add more fish heads for an even more dramatic presentation.
- Incorporate other vegetables like leeks or peas into the filling.