Stargazy pasties

Stargazy pasties

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Easy

Servings

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 info

Nutrition per pasty

kcalories
615
protein
37g
carbs
30g
fat
39g
saturates
15g
fibre
0g
sugar
1g
salt
1.9g

Ingredients

  • 3 eggs
  • 6 rashers smoked streaky bacon, chopped
  • large handful curly parsley, roughly chopped
  • flour, for dusting
  • 500g pack all-butter puff pastry
  • 6 whole large sardines or pilchards, scaled and gutted but heads and tails still attached (you can get your fishmonger to do this)
  • 1 tbsp wholegrain mustard

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, August 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips