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Recipe for Traditional Cornish Star Gazey Pilchard Pie
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Roll out half the pastry and use it to line a pie plate. Place the remaining pastry on one sidePeel and finely chop the onionChop the bacon into half inch sized piecesFinely chop the fresh parsleyPeel the hard boiled eggs and roughly chopMix the parsley and onion together and season well with salt and pepperWash the pilchards well and stuff with the parsley and onion mixturePut the pilchards on the pastry evenly spaced with their tails meeting in the centre and their heads on the edge of the plateSeason the pilchards with the salt and pepperEvenly distribute the chopped bacon and eggs in the gaps between the fishRoll out the remaining pastry and use it to cover the fish making sure to leave the heads poking outGlaze the pie top with the beaten eggBake the pie in a preheated oven at gas mark 6 [link widoczny dla zalogowanych], 200 C, 400 F for about half an hour or so until the fish are thoroughly cooked through
Shortcrust pastry made using 10 oz of plain flour and 5 oz fat or half fat/half butter8 fresh pilchards [link widoczny dla zalogowanych], cleaned but with their heads still on3 hard boiled eggs3 rashers fat or streaky bacon1 large onion2 tbsp fresh parsley (or 1 tsp dried parsley)Salt and pepper for seasoning1 egg, beaten, for glazing the pastry
Ingredients:
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Cornwall is the most southerly county of England and is well known for its Cornish pasties and Cornish clotted cream. Up until fish stocks began to decline in the 20th century, pilchards were also a prominent part of the county’s cuisine. Cooked in many different ways, the most memorable one is Star Gazey (or stargazy) pie where the heads of the pilchards poke out of the sides of the dish staring up at the sky – hence the name.
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If the idea of having the pilchards staring up at diners does not appeal [link widoczny dla zalogowanych], the pilchard heads can always be removed before cooking but the authentic look of the dish will be lost. The fresh parsley can be replaced with dried if none is to hand. The pie can be served hot or cold and is ideal as a light lunch when served with a green salad or as a more substantial dinner if served with peas and chips.