Stargazy pasties

Stargazy pasties

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Prep: 25 mins Cook: 30 mins


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

  • kcal615
  • fat39g
  • saturates15g
  • carbs30g
  • sugars1g
  • fibre0g
  • protein37g
  • salt1.9g


  • 3 eggs



    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 is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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)



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

  • 1 tbsp wholegrain mustard


  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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