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Stargazy Pie      HT  MC   English 55mins



Serves   4      Hot   Fish  Vegetables Main Course  Cornwall Cornish   England British  



   400g/14oz Shortcrust Pastry

   8 Fresh Pilchards

   400g/14oz Boiled Potatoes, diced

   1 Onion, finely chopped

   120ml/4fl.oz. Single Cream

   1 tbsp Freshly Chopped Parsley

   1 tbsp Freshly Chopped Chives

   Salt and Black Pepper

   1 Egg, beaten




1. Preheat the oven to 200C, 400F Gas Mark 6.


2. Roll out 2/3rds of the pastry and use to line a pie plate.


3. Scale and gut the the pilchards, removing the tails and fins but not the heads. Wash well under cold running water.


4.  Arrange the fish on the pastry like the spokes of a wheel, making sure the heads are poking over the sides.


5. Place the potato, onions, cream, parsley and chives in a mixing bowl. Season with salt and pepper and mix well.


6. Arrange the potato mixture between the fish in the pie and in the centre, leaving the heads of the fish exposed.


7. Brush the rim of the pastry with a little beaten egg then roll out the remaining pastry and place on the top of the potatoes. Press the edges down firmly between the fish to seal, still leaving the heads exposed.


8. Brush the top of the pie with beaten egg then bake for 35 minutes until crisp andgolden. Serve immediately.


More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Key techniques used in this recipe


Make Ahead




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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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