Stargazy pie

Stargazy pie is a traditional Cornish dish made of baked pilchards, along with eggs and potatoes, covered with a pastry crust. Although there are a few variations with different types of fish being used, the unique feature of stargazy pie is fish heads (and sometimes tails) protruding through the crust, so that they appear to be gazing skyward.

Etymology

The name "stargazy pie" comes from the way the fish heads protrude from the pie crust, as though 'gazing' at the stars. The dish is sometimes known as "starrey gazey pie".

History

The dish is traditionally held to have originated from the village of Mousehole in Cornwall and is traditionally eaten during the festival of Tom Bawcock's Eve to celebrate his heroic catch during a very stormy winter. According to the modern festival, which is combined with the Mousehole village illuminations, the entire catch was baked into a huge stargazy pie, encompassing seven types of fish and saving the village from starvation.

Preparation

The pie itself is made from a mixture of pilchards, eggs and potatoes, covered with a pastry crust. The position of the fish allows the oil that is released during cooking to drain into the pie, adding a fuller flavour. The eggs are hard boiled and then sliced. The pilchards or other small fish are boned and skinned, but are left whole. The pastry is usually shortcrust, but puff pastry can also be used. The whole fish are inserted through the crust of the pie, so that their heads (and sometimes tails) protrude, appearing to gaze at the stars.

Related dishes

Stargazy pie is a type of fish pie which has been important in British cuisine since the Middle Ages. Other variations of fish pies include those made with salmon or cod.

See also

• List of pies, tarts and flans
• List of seafood dishes
• Cornish cuisine

Stargazy_pie

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  A traditional stargazy pie with fish heads poking through the crust.
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  A freshly baked stargazy pie with golden brown crust.
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  Close-up of a stargazy pie showing the fish heads and pastry.
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  Stargazy pie before baking, with fish arranged in the pastry.