Star Gazy Pie

There are quite a few variations in the recipe of this Cornish delicacy but it is not a dish for the faint hearted.

6 Herrings, Pilchards or Mackerel
225g (8oz) Pastry (flaky or shortcrust)
3 Eggs [see variation]
1 Onion (chopped)
1 Lemon (juice and rind) [optional]
2 rashers Bacon (chopped) [optional]
145ml (¼ pt) Cider or White Wine
3-4 tbsp Breadcrumbs
1 tbsp chopped Parsley
6 sprigs Parsley
Butter
Salt and Pepper

Clean the fish, removing the fins and tail but leaving the heads on.
Place the breadcrumbs in a bowl, adding the chopped parsley, lemon juice and rind (if used), half of the onion and little of the cider (or wine) to moisten, season well and allow the breadcrumbs to swell.
Stuff the fish with the mixture.
Butter a large pie dish and place the fish in to it with the tails towards the centre and the cut side up (to prevent the stuffing from coming out whilst cooking).
Sprinkle the chopped hard boiled eggs, remaining onion, bacon and any surplus stuffing mixture in the spaces between the fish.
Season well and add the cider (or wine).
[Variation] Instead of using hard boiled eggs use beaten eggs.
Roll out the pastry to form a lid for the pie, making slits to allow the heads of the fish to stick out.
Glaze the pastry with a little milk or beaten egg.
Pre-heat oven to 220°C; 425°F: Gas 7 and bake for 10 minutes, reduce the heat to 180°C: 350°F: Gas 4 and continue to cook for 20 minutes until golden brown.
When cooked place a sprig of parsley in the mouth of each fish as a garnish before serving.
Serves 6.

Submitted by: Genny Hills

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Star Gazy Pie

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