Traditional Cornish Stargazy Pie

Name: Traditional Cornish Stargazy Pie
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6
Ingredients: 6 large sardines or 3 small mackerel, butterflied with the heads left on; 6 rashers rashers smoked streaky bacon chopped; 3 large eggs; 1 large floury potato , cut into 1 cm cubes; 1 large large leek chopped; 320 g sheet of puff pastry; 300 ml double cream; 150 ml whole milk; 2 tbsp plain flour; 1 large knob large knob of butter; 3 tbsp chives, finely chopped; 1 pinch pinch of saffron strands

A legendary Cornish dish featuring whole sardines peeking through a golden puff pastry crust. This rich, creamy seafood pie is as visually striking as it is delicious, making it a perfect centerpiece for a unique dinner party.

Servings6 Portions

Prep Time20 Mins

Cook Time65 Mins

Difficulty

Intermediate

Ingredients

large sardines or 3 small mackerel, butterflied with the heads left on
6
rashers smoked streaky bacon chopped
6 rashers
eggs
3 large
floury potato , cut into 1 cm cubes
1 large
large leek chopped
1 large
sheet of puff pastry
320 g
double cream
300 ml
whole milk
150 ml
plain flour
2 tbsp
large knob of butter
1 large knob
chives, finely chopped
3 tbsp
pinch of saffron strands
1 pinch

Step-by-Step Instructions

Hard-boil two of the eggs by placing them in a saucepan of boiling water for 9 minutes. Drain and immediately run under cold water to stop the cooking. Once cooled, peel and roughly chop the eggs. In a small cup, combine the saffron strands with the milk and set aside to infuse.

Melt the butter in a large pan over low heat. Add the chopped leeks, bacon, and diced potatoes, cooking gently for about 10 minutes until the vegetables are softened. Stir in the flour and cook for another 2 minutes to remove the raw flour taste.

Gradually add the saffron-infused milk to the pan, stirring constantly to create a smooth sauce. Bring to a simmer and cook for 5 minutes until thickened. Stir in the double cream, chopped boiled eggs, chives, and seasoning to taste.

Preheat your oven to 200°C (180°C fan/Gas Mark 6). Pour the creamy filling into a rectangular ovenproof dish. Arrange the butterflied sardines or mackerel on top of the sauce with their heads pointing upward.