Stargazy pie

8 Servings

Ingredients

Quantity Ingredient
1 teaspoon Butter
8 mediums Herrings, cleaned and boned, heads left on.
1 teaspoon Salt
½ teaspoon Black pepper
2½ tablespoon Prepared English mustard
8 ounces [2 cups] shortcrust pastry
4 Hard-boiled eggs sliced
2 mediums Onions, finely chopped
4 Slices of streaky bacon, rinds removed & finely chopped
1 tablespoon Dried mixed herbs
4 fluid ounce Oz double cream [1/2 cup heavy cream]
1 Egg, lightly beaten

Directions

Preheat oven to 400 F. Grease a 10" pie dish with the butter, set aside Season the fish inside and out with the salt and pepper. Spread a teaspoon of mustard over the inside of each fish & set aside. On a floured surface, roll out the dough till one inch larger than the top of the pie dish. With a knife, trim the edges and cut a ½ inch strip around the dough. Dampen the rim of the dish with water and press the dough strip on to the rim. Set aside. Place the egg slices on the bottom of the prepared dish. Lay the fish over the eggs, with the tails pointing towards the middle and the heads overlapping the edge of the dish. Sprinkle over the onions, bacon and mixed herbs.

Pour over the cream. With a pastry brush dipped in water, lightly moisten the strip of dough around the rim of the dish. Using a rolling pin, lift the dough on to the dish. Carefully seal the dough around the fish heads. With a sharp knife, cut a fairly large cross in the center of the dough. With a pastry brush, coat the surface of the dough with the beaten egg. Roll out the dough trimmings and use them to make decoration for the top of the pie. Place the pie in the oven and bake for 35 to 40 minutes or until the pastry is golden brown. Remove the pie from the oven and serve immediately.

Recipe By : Supercook

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