Stargazey pie is a classic Cornish dish of pilchards (or sardines) covered in a pastry crust.
Although there are a few variations, the unique feature of the pie is fish heads (and sometimes tails) protruding through the top.
300g salmon, skinned and pin-boned, then cut into 6 pieces
300g large prawns, shelled and de-veined
12 sardines, scaled and gutted, then cut in half
100g pancetta lardons
25g plain flour
200ml double cream
100ml white wine
Salt and pepper
1 small bunch parsley, chopped
375g ready rolled puff pastry
2 egg yolks for egg wash
Place a large frying pan over a medium heat and fry the pancetta until crispy, then
remove to a plate.
Using the same pan, melt the butter and whisk the flour to form a roux.
Gradually add the milk and, when the sauce starts to thicken add the cream and wine.
Bring to the boil then simmer for 5 minutes and allow the sauce to thicken a little. Season and stir in the parsley.
Put the salmon, ½ the sardines and the prawns into a pie dish, pour over the sauce
and allow to cool.
Egg wash the edges of the pie dish and cover the fish mixture with the pastry,
crimping the edges. Cut holes in the top and push the sardines through so that the
heads or tails stick out of the pastry.
Egg wash and bake for 35 to 45 minutes at 180c.
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