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Stargazy Pie

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the UK

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Dessert, Bread, Baked

Tags: baked, cornish, easy, main course, recipes for pot pie, recipes using bacon, recipes using egg, recipes using fish, recipes with images, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AStargazy_Pie)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AStargazy%20Pie&oldid=4517116

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • As many fresh Herrings, Pilchards or Mackerel to fill your pie dish
  • Sufficient pastry to cover your dish
  • Fresh chopped parsley
  • Salt
  • Pepper
  • Up to 6 eggs or ½ pint (300 ml) of cream or top-of-the-milk
  • Fine breadcrumbs
  • Fat bacon rashers (green or smoked to your preference)
  • 2 tbsp tarragon vinegar
  • Butter

Directions

  1. Scale, clean, and bone the fish, separating and retaining their heads.
  2. Season inside each with salt, pepper, and parsley. Roll neatly.
  3. Butter pie dish, and sprinkle a thick layer of breadcrumbs on.
  4. Lay in some of the fish, then alternate breadcrumbs and fish until dish is full. Cover with bacon rashers.
  5. Beat eggs with vinegar, pour into pie, or use cream. Cover with pastry.
  6. Arrange fish heads on pastry, so as they are looking up (to the stars).
  7. Bake in a hot oven.
  8. Serve with a sprig of parsley in mouth of each fish.

Notes

From St. Agnes W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.