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.
- 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.