Stargazy pie

Stargazy pie

  • Time 90minutes
  • Serves 4
  • Difficulty Average


Short pastry

250g Self raising flour

125g Butter

3tbsp milk

Fish sauce

3 Tbsp milk

1 Onion

2 Sticks of celery

30g Butter

30g Plain flour

250ml Fish stock

100ml Double cream

1 Tbsp wholegrain mustard


2 Eggs

20g Parsley

200g Sardines or pilchard fillets, plus the heads

150g Hake fillet


  1. To make the short pastry add the self raising flour, and the cold diced butter to a food processer with a pinch of salt. Blend to a breadcrumb consistency, then add the milk. Keep running the food processer until the ingredients come together to form a dough. Cling film and refrigerate for at least 1 hour until needed.
  2. Slice the onion and celery and sweat in rapeseed oil, with the bay leaves, until soft.
  3. Add the butter and cook until melted.
  4. Add the plain flour and cook to a smooth paste.
  5. Add the fish stock, double cream, and mustard. Cook for aprox 10 mins until the sauce thickens. Set to one side.
  6. Boil the eggs for ten mins, then cool under running water. Peel and dice coarsely.
  7. Line a dish with 1/3 of the sauce. Add the hake fillet, skinned and diced, then the sardine fillets. Top with the chopped egg and parsley and add the rest of the sauce.
  8. Roll the pastry to a ½ cm thickness and cover the pie dish, crimping the edges with a fork.
  9. Egg wash the pastry and season with sea salt.
  10. Score the pastry and insert the heads, facing up.
  11. Bake for 25 to 30mins at 180c

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