Use a beaten egg to glaze the pastry and bake forĤ0–45 minutes. Now, cautiously lower onto the pie dish, and try to poke their heads through the pastry.Remember to make them big enough to stick out the mackerel heads. Cut out a portion of pastry slightly larger than the size of the dish, and then cut slits in the pastry.Make sure to position their heads on the boundaries of the dish. Pour a littleīit of the sauce into the dish and place the mackerel on top. Moisten the border of a deep pie dish using water and press the pastry strip against it. The next step is to roll out the pastry to approximately 3mm/⅛in thick.Put in the saffron, salt, and some pepper, and make sure to also add the parsley and fold in the chopped hard-boiled eggs. Remember to keep stirring until you see the sauce thickening. Now, add the cream and again bring it to the boil.Wait for it to boil, then turn the heat down to a simmer and let it cook for a further 5–10 minutes until the sauce gains a thick consistency. Stir in the white wine and fish stock, and remember to get rid Add in the flour to prepare a roux and allow it to cook for at least a minute.Make sure to not turn them brown in color. Throw in the onion, leek, and bacon and let them cook until they are soft. Now, take a pan and melt the butter over a low flame.
Begin by preheating the oven to 200C/180C Fan/Gas 6.In a traditional pie, the main ingredient used is pilchard (sardine), and sometimes mackerel or herring are used as an alternate. The dish initially prepared in the tale included sand eels, horse mackerel, pilchards, herring, dogfish and ling, along with a seventh fish. Tom Bawcock was a local fisherman and the festival is celebrated to acknowledge his efforts to relieve the village from a famine by going out to fish in a violent storm during a very stormy winter. It is traditionally consumed during the festival of Tom Bawcock’s Eve. Stargazeypie is believed to have originated in the village of Mousehole in Cornwall, in the 16th century. They give the impression of gazing at the stars, hence the name. There are other variations of this dish that use many different kinds of fish, but what differentiates stargazey pie from others is the use of fish heads (and occasionally tails) that tend to stick out through the crust. Stargazey pie, also known as starrey gazey pie or stargazy pie is a typical Cornish dish of England, UK that is prepared using baked pilchards (sardines) that poke their heads out of the top of the pie.