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Stargazy Pie
Stargazy pie is a rich fish pie from Cornwall in the United Kingdom.
Ingredients
ScaleNo serving count in the source — scale by factor
- fresh herrings, pilchards or mackerel, fresh herrings, pilchards or mackerel; enough to fill pie dish
- pastry, enough to cover dish
- parsley, fresh, chopped
- salt
- pepper
- eggs or cream, up to 6 eggs, or 1/2 pint (300 ml) cream or top-of-the-milk6
- breadcrumbs, fine
- bacon, fat rashers; unsmoked or smoked as preferred
- tarragon vinegar2 tbsp
- butter
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Scale, clean, and bone the fish, separating and retaining their heads.
Season inside each with salt, pepper, and parsley. Roll neatly.
Butter pie dish, and sprinkle a thick layer of breadcrumbs on.
Lay in some of the fish, then alternate breadcrumbs and fish until dish is full. Cover with bacon rashers.
Beat eggs with vinegar, pour into pie, or use cream. Cover with pastry.
Arrange fish heads on pastry, so as they are looking up (to the stars).
Bake in a hot oven.
Serve with a sprig of parsley in mouth of each fish.
