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Star Gazy Pie



  • 4 Pilchards, Herring or Mackerel

  • Juice and rind of 1 Lemon

  • 2 sliced Hard Boiled Eggs

  • 6oz Flaky Pastry

  • 1 tbsps Chopped Parsley

  • 1 Chopped Spanish Onion

  • 4 tbsps fine Breadcrumbs

  • freshly ground Salt and Pepper

  • 1/4 pint of Water





Clean and gut the fish but leave the heads on. Soak the breadcrumbs in milk to make them swell. Add the lemon peel, half the onion and lemon juice, and the parsley. Stuff each fish with this mixture, fold and place in a pie dish, with the heads hanging over the edge. Cover with the chopped eggs and bacon, the seasoning and the rest of the onion and lemon juice, then pour over the quarter pint of white wine. Roll the pastry out to size and cover, leaving the fish heads outside. 

Bake at 220 degrees C/425 degrees F/Gas Mark 7 for 20 minutes, then for a further 10 minutes at 180 degrees C/350 degrees F/Gas Mark 4.





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