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Stargazy pasties

Stargazy pasties

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Prep: 25 mins Cook: 30 mins

Easy

Makes 6
A spin on the traditional Cornish pie- sardines 'gaze' out of puff pastry parcels filled with a bacon, egg and parsley mix

Nutrition and extra info

Nutrition per pasty

  • kcalories615
  • fat39g
  • saturates15g
  • carbs30g
  • sugars1g
  • fibre0g
  • protein37g
  • salt1.9g
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Ingredients

  • 3 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 6 rashers smoked streaky bacon, chopped
  • large handful curly parsley, roughly chopped
  • flour, for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 500g pack all-butter puff pastry
  • 6 whole large sardine or pilchards, scaled and gutted but heads and tails still attached (you can get your fishmonger to do this)

    Sardine

    sar-deen

    Sardines are named after the island of Sardinia, where they were once found in abundance. Found…

  • 1 tbsp wholegrain mustard

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Method

  1. Heat oven to 180C/160C fan/gas 4. Cook 2 of the eggs in boiling water for 8 mins. Drain and cool under cold water, then peel and roughly chop. Heat a frying pan until hot and sizzle the bacon until crisp. Mix the eggs and bacon together in a bowl with the parsley and seasoning.

  2. Dust your work surface with a little flour, divide the pastry into 6 and roll out circles just a little shorter than each sardine fillet. Brush the sardines with a little mustard and stuff with some of the egg-and-bacon mix. Lay each fillet on a circle of pastry. Beat the remaining egg and brush a little over the edges of the pastry. Bring the 2 sides together firmly to encase the sardines, leaving the heads and tails poking out – tilt the head a little so that’s it’s pointing upwards. Pinch the edges to look like a Cornish pasty and place on a baking tray. Brush all over with beaten egg and bake for 25-30 mins until golden. Cool slightly before serving.

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