Ingredients List
- 500g Jus-Rol Shortcrust pastry, thawed if frozen
- Beaten egg for glazing
- 7-8 Herrings gutted, cleaned and boned, heads left on
- 150g Fresh white breadcrumbs
- 50ml Milk
- 3-4tbsp Chopped parsley
- Juice/rind of 1 lemon
- 1 Medium onion, chopped
- Salt and black pepper
- 3 Hard boiled eggs, roughly chopped
- 110g Streaky bacon, rind removed and chopped
- 150ml Cider, use a local brew if possible
Stargazy Pie
Recipe Serves 6
Preheat oven to 200°C/400°F/Gas Mark 6
Soak breadcrumbs in milk until moist, mix with lemon juice and rind, halve the chopped onion plus most of the parsley and seasonings. Use to stuff fish, scattering any leftover over the base of a deep, round 23cm or similar pie dish.
Arrange fish in the dish with their heads sticking up towards the outer edge, scatter the remaining onions and parsley, chopped bacon and chopped eggs in between the fish, season well and carefully pour in the cider.
Roll out pastry to fit the top of the pie dish, use trimmings to make a pastry rim to help the lid stick to the top.
Place pastry on top of pie and make slits in top where the heads are and then poke them through so they stand up. Press edges firmly together to seal, trim and brush top with beaten egg. Make a couple of slits or holes in centre to allow steam to escape and bake for 40-50 minutes until pastry golden brown. Scatter with chopped parsley to serve.
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