Star Gazy Pie Recipes
STARGAZY PIE
Provided by Jonathan Reynolds
Categories dinner, main course
Time 1h
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Arrange one pastry round in a shallow pie plate or on a baking sheet. Butterfly 4 of the sardines. Brush cut sides of all sardines with some mustard and sprinkle with chopped herbs, grated lemon rind, salt and pepper. Arrange sardines on pastry round or baking sheet equidistant from one another with filleted side down and heads resting on edge of pastry. Fold up and arrange remaining sardines among the butterflied sardines, heads resting on edge of pastry. Scatter bacon and eggs. Sprinkle lemon juice over sardines, bacon and eggs.
- Trim about 1/4 inch from edge of second round of pastry and place over sardines. Brush bottom pastry at edges with egg wash and press top pastry onto bottom pastry between sardines, arranging a pastry edge around each sardine neck so that just the heads peek out. Gently press pastry around the bodies of the sardines to make a wavy surface. Cut a small vent hole in the center of the top crust. Brush top with remaining egg wash.
- Bake pie for 20 minutes. Reduce oven temperature to 350 degrees and bake 15 to 25 more minutes, until top of pie is a golden brown. Before serving, tuck a sprig of parsley in each sardine mouth.
STAR GAZY PIE
This is from a Cornwall Tourism website. The original version had unintelligible grammar, so I've taken the liberty of correcting that. Star Gazy Pie is a dish unique to Mousehole (a fishing village in West Cornwall with a most beautiful harbour). Prepared in the Ship Inn, eaten on 23rd December (Tom Bawcock's Eve). Long ago, winter storms had prevented the fishing boats putting to sea. In a lull of the bad weather, one fisherman (Tom Bawcock) managed to catch enough fish to prevent the village from starving. A pie of many fishes was made from the catch: Star Gazy Pie.
Provided by Cecily Parsley
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Gut, clean and bone the fish, leaving on the heads and tails. Finely chop the onion. Chop the bacon into 1/4" squares. Cut the lemon in half; set two slices of lemon aside for decoration. Squeeze and save the juice. Finely grind the lemon rind. Boil the eggs until soft, not hard. When cooled, cut eggs into small dice.
- Thaw pastry and cut into 2 equal halves. Roll one piece out to line the bottom of an 8" glass pie plate. cut off overlapping edges, and brush edges with milk or water to ensure the pastry lid will stick in place.
- Then place all chopped ingredients, with seasoning, into the lined pie dish. Cover with the pther rolled-out pastry lid, trimming overlap and crimping edges together.
- Carefully cut slits into top pastry lid, hold open with a knife blade and gently push the whole fish into these slots, leaving just the heads and tails showing. Add lemon juice and then seal up the slits. Brush the now completed pie with a beaten egg.
- Place in middle oven for about 30 minutes, until golden brown. Serve piping hot with a parsley sprig and lemon garnish and new potatoes.
Nutrition Facts : Calories 769.3, Fat 49.1, SaturatedFat 12.4, Cholesterol 188.6, Sodium 686.1, Carbohydrate 39.2, Fiber 3.9, Sugar 1, Protein 41.6
STARGAZY PIE
Properly speaking, this should be made with pilchards, but herrings will do. The inedible heads are stuck out through the pastry so that the rich oil they contain will drain back into the pie.
Provided by Food Network
Time 1h5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line a pie dish with thinly rolled pie dough. Remove fins from fish and wipe off scales. Slit and gut them and fill the cavities with chopped onion and herbs. Arrange round the dish with heads to the rim. Cover with pie dough, and make a slit by each head. Pull the heads through the dough. Dissolve the saffron in the milk. Brush the pie dough with the saffron milk, and bake for about 35 minutes.
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