Stargazer Pasty

Stargazer Pasty is a Cornish dish made of pilchards/sardines, along with eggs and bacon, covered with a pastry crust. The unique feature of stargazer pie is fish heads (and sometimes tails) are protruding through the crust, so that they appear to be gazing skyward. This allows the oils released during cooking to flow back into the pie. You don’t have to do this and can use fillets instead. Stargazer legend comes from a small Cornish Town called Mousehole. This is pronounced Mauzole not Mouse hole. Following the emigration of miners from Cornwall to Wisconsin they took their mining skills but also their desire for pasties. South west Wisconsin is still known for their pasties.

Stargazer Pasty

Traditionally Stargazer Pasty has the head of the Sardine/Pilchard poking through each end. If you prefe not to then use fillets instead.

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Course: Main Dish, Snacks

Cuisine: British

Keyword: Pastry, Seafood

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 pasties

Calories: 752kcal

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Ingredients

 

MetricImperial

• 6 large sardines or pilchards
• 3 large eggs free range
• 500 g all butter puff pastry
• 6 rasher streaky bacon chopped
• 1 tbsp wholegrain mustard
• 1 bunch curly parsley chopped
• flour to dust
• 1 tbsp wholegrain mustard

Instructions

• Heat oven to 180C/160C fan/gas 4.
• Cook 2 of the eggs in boiling water for 8 mins.
• Drain and cool under cold water, then peel and roughly chop.
• Heat a frying pan until hot and sizzle the bacon until crisp.
• Mix the eggs and bacon together in a bowl with the parsley and seasoning.
• Dust your work surface with a little flour, divide the pastry into 6 and roll out circles just a little shorter than each sardine fillet.
• Brush the sardines with a little mustard and stuff with some of the egg-and-bacon mix.
• Lay each fillet on a circle of pastry.
• Beat the remaining egg and brush a little over the edges of the pastry.
• Bring the 2 sides together firmly to encase the sardines, leaving the heads and tails poking out – tilt the head a little so that’s it’s pointing upwards.
• Pinch the edges to look like a Cornish pasty and place on a baking tray.
• Brush all over with beaten egg and bake for 25-30 mins until golden.
• Cool slightly before serving.

Nutrition

Calories: 752kcal | Carbohydrates: 68g | Protein: 12g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 257mg | Sodium: 777mg | Potassium: 50mg | Fiber: 4g | Sugar: 19g