📝 About This Recipe
Steeped in the folklore of the Cornish village of Mousehole, this iconic pie features whole pilchards (sardines) poking their heads through a golden pastry crust to 'gaze at the stars.' This dramatic presentation isn't just for show; the oils from the fish heads drain back into the pie during baking, creating an incredibly rich, savory filling of leeks, eggs, and cider-infused cream. It is a hearty, coastal masterpiece that celebrates the bravery of legendary fisherman Tom Bawcock and the bounty of the Celtic Sea.
🥗 Ingredients
The Seafood
- 8 pieces Fresh Pilchards or Large Sardines (scaled and gutted, but with heads and tails left intact)
- 1 tablespoon Lemon Juice (to season the fish)
The Savory Filling
- 50 grams Unsalted Butter (roughly 3.5 tablespoons)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 100 grams Smoked Pancetta or Smoked Tofu (diced small (omit for strict pescatarian, or use smoked dulse seaweed for saltiness))
- 3 pieces Hard-boiled Eggs (peeled and quartered)
- 3 tablespoons Fresh Parsley (finely chopped)
The Sauce
- 2 tablespoons All-purpose Flour
- 150 ml Dry Cornish Cider (or a dry white wine)
- 150 ml Heavy Cream (double cream)
- 1 teaspoon English Mustard (for a subtle heat)
Pastry and Assembly
- 500 grams All-butter Puff Pastry (chilled)
- 1 piece Egg (beaten with a splash of milk for egg wash)
- to taste Salt and Black Pepper (freshly ground)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas Mark 6). Lightly grease a deep 20-22cm (9-inch) pie dish with butter.
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2
Prepare the fish by rinsing the sardines and patting them dry. Season the cavities with a little salt, pepper, and a drop of lemon juice. Set aside.
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3
In a large skillet over medium heat, melt the butter. Add the sliced leeks (and diced pancetta/tofu if using) and sauté for 8-10 minutes until the leeks are soft and translucent but not browned.
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4
Stir in the flour and cook for 1-2 minutes to remove the raw flour taste, creating a thick paste with the leek juices.
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5
Slowly pour in the cider while stirring constantly to avoid lumps. Allow it to simmer and thicken for 2 minutes.
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6
Stir in the heavy cream, mustard, and chopped parsley. Season generously with salt and pepper. Remove from heat and let the mixture cool slightly.
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7
Pour the leek and cream mixture into the prepared pie dish. Arrange the quartered hard-boiled eggs evenly throughout the sauce.
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8
Roll out the puff pastry on a lightly floured surface until it is about 3mm thick and slightly larger than your pie dish.
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9
Place the sardines into the filling, arranging them like spokes of a wheel with their heads pointing toward the edge and tails toward the center (or vice versa, as long as the heads will poke through).
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10
Carefully drape the pastry over the dish. Use a sharp knife to make small slits where the fish heads and tails are located, then gently pull the heads and tails through the pastry so they 'gaze' upward.
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11
Press the edges of the pastry against the rim of the dish to seal. Trim any excess and crimp the edges with a fork for a decorative finish.
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12
Brush the entire pastry surface (avoiding the fish heads) with the beaten egg wash. This ensures a deep, golden-brown shine.
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13
Bake in the center of the oven for 30-35 minutes, or until the pastry has risen significantly and is a rich golden color, and the filling is bubbling.
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14
Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
Always use the freshest sardines possible; the eyes should be clear, not cloudy. If you are squeamish about the heads, you can bake the pie with just the tails poking out, though tradition dictates the heads must remain. Ensure your filling is not piping hot when you add the pastry, or the butter in the puff pastry will melt prematurely and lose its flake. To prevent a 'soggy bottom,' you can pre-bake the bottom crust if using a double-crust method, though a single top crust is more traditional for Stargazy. Use a high-quality Cornish cider for the most authentic flavor profile.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes to soak up the creamy cider sauce. A side of minted mushy peas or steamed seasonal greens provides a fresh contrast to the rich pastry. Pair with a glass of chilled, dry Cornish cider or a crisp Sauvignon Blanc. For a true celebration, serve on December 23rd (Tom Bawcock's Eve) with a candlelit table.