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
Preheat the oven to 200C, 400F Gas Mark 6.
Roll out 2/3rds of the pastry and use to line a pie plate.
Scale and gut the the pilchards, removing the tails and fins but not the heads.
Wash well under cold running water.
Arrange the fish on the pastry like the spokes of a wheel, making sure
the heads are poking over the sides.
Place the potato, onions, cream, parsley and chives in a mixing bowl. Season
with salt and pepper and mix well.
Arrange the potato mixture between the fish in the pie and in the centre,
leaving the heads of the fish exposed.
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.
Brush the top of the pie with beaten egg then bake for 35 minutes until crisp
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