Stargazy pie. The very name evokes images of rustic kitchens, windswept coastlines, and perhaps a touch of culinary eccentricity. This traditional Cornish dish, with its distinctive fish heads peering skyward through a golden crust, is more than just food; it’s a celebration of the sea and a testament to the resourcefulness of coastal communities. But how exactly do you make this iconic pie? Let’s embark on a detailed culinary journey to unravel the secrets of a truly unique dish.
Understanding the History and Legend of Stargazy Pie
Before we dive into the recipe, it’s worth understanding the story behind this peculiar pie. The origins of Stargazy pie are rooted in the small fishing village of Mousehole, Cornwall. Legend has it that in the 16th century, a particularly harsh winter brought famine to the village. A brave fisherman named Tom Bawcock ventured out into the stormy seas and returned with a bountiful catch, which was then baked into a pie, fish heads and all, to show the abundance of the catch and feed the starving villagers.
The fish heads, protruding through the crust, are not merely for show. They allow the oils released during cooking to flow back into the pie, enriching the flavor and preventing the pie from becoming overly dry. The “stargazing” aspect is also a symbolic gesture, representing the fish looking towards the heavens in thanks for the catch. This act of culinary innovation and community spirit is celebrated annually during Tom Bawcock’s Eve on December 23rd, where a giant Stargazy pie is baked and shared among the villagers. The tradition endures, reminding everyone of the resilience and generosity of the Cornish people.
Gathering Your Ingredients: What You’ll Need
Creating an authentic Stargazy pie starts with sourcing the freshest ingredients possible. The quality of your ingredients directly impacts the final flavor and overall success of the dish.
The Fish: The Heart of the Pie
The traditional fish used in Stargazy pie is pilchards, also known as sardines. However, depending on availability and preference, other small oily fish such as herring or mackerel can also be used. Aim for around 1.5 to 2 pounds of whole fish. The fish must be incredibly fresh for optimal flavor. Look for bright, clear eyes and firm flesh. Scaling and gutting the fish is essential, but remember to leave the heads intact.
The Pastry: A Golden Crust
The pastry is crucial for providing a sturdy and flavorful base for the filling. You can use either a shortcrust pastry or a puff pastry, depending on your preference. Shortcrust pastry offers a more rustic and hearty texture, while puff pastry provides a lighter and flakier crust. Homemade pastry is always best, but good-quality store-bought pastry can also be used to save time.
- For shortcrust pastry: 250g plain flour, 125g cold butter (cubed), a pinch of salt, and 4-6 tablespoons of cold water.
- For puff pastry: 300g plain flour, 250g cold butter (cubed), a pinch of salt, and approximately 150ml of ice water.
The Filling: A Symphony of Flavors
The filling is where you can add your personal touch and tailor the pie to your liking. The base usually consists of potatoes, onions, and bacon or ham, all simmered in a creamy sauce.
- 2 large potatoes, peeled and sliced
- 1 large onion, sliced
- 4-6 rashers of bacon or ham, chopped
- 1 cup of heavy cream
- 1/2 cup of fish stock (or chicken stock)
- 2 tablespoons of chopped parsley
- Salt and pepper to taste
- 1 tablespoon of butter
Step-by-Step Guide: Baking Your Stargazy Pie
Now that we have all the ingredients, let’s move on to the actual baking process. This step-by-step guide will walk you through each stage, ensuring a delicious and visually stunning Stargazy pie.
Preparing the Filling: Laying the Foundation
Start by preparing the filling. In a large pan, melt the butter over medium heat. Add the chopped bacon or ham and cook until lightly browned. Add the sliced onions and cook until softened, about 5-7 minutes. Next, add the sliced potatoes, fish stock, and cream. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat and cook for about 15-20 minutes, or until the potatoes are tender. Stir in the chopped parsley and set aside to cool slightly. This step is crucial as a hot filling can make the pastry soggy. Ensure the mixture is thick enough to hold its shape.
Preparing the Fish: A Careful Arrangement
While the filling is cooling, prepare the fish. Ensure the fish are scaled and gutted, leaving the heads intact. Season the fish inside and out with salt and pepper. This enhances the natural flavor of the fish and prevents it from tasting bland.
Assembling the Pie: A Culinary Masterpiece
Preheat your oven to 400°F (200°C). Roll out half of the pastry on a lightly floured surface to a size slightly larger than your pie dish. Carefully line the pie dish with the pastry, pressing it gently into the corners. Trim any excess pastry from the edges. Pour the cooled filling into the pastry-lined dish, spreading it evenly. Now comes the iconic part: arranging the fish. Place the fish on top of the filling, positioning the heads so that they protrude through the top of the pie. You may need to gently push the fish into the filling to ensure they are secure.
Roll out the remaining pastry and use it to cover the pie. Press the edges of the top and bottom pastry layers together to seal, and crimp the edges decoratively. Cut a few slits in the top of the pastry to allow steam to escape during baking. This prevents the pie from bursting and ensures the pastry cooks evenly. You can also brush the top of the pastry with a beaten egg for a golden-brown finish.
Baking the Pie: Aromatic Anticipation
Place the pie in the preheated oven and bake for 30-40 minutes, or until the pastry is golden brown and the filling is bubbling. Keep a close eye on the pie during baking, and if the pastry starts to brown too quickly, cover it loosely with foil. Once the pie is cooked, remove it from the oven and let it cool slightly before serving. This allows the filling to set and prevents it from being too runny.
Tips and Variations: Perfecting Your Stargazy Pie
While the basic recipe for Stargazy pie remains relatively consistent, there are several variations and tips that can help you perfect your pie and tailor it to your preferences.
Experimenting with Fish: Beyond Pilchards
While pilchards are the traditional choice, don’t be afraid to experiment with other types of fish. Herring, mackerel, and even sprats can be used to create a delicious and unique Stargazy pie. Consider the flavor profile of each fish and adjust the seasoning accordingly. For example, mackerel has a stronger flavor than pilchards, so you may want to use less salt and pepper.
Adding Vegetables: A Nutritional Boost
You can add other vegetables to the filling to boost the nutritional value and add extra flavor. Leeks, carrots, and peas are all excellent additions. Sauté the vegetables along with the onions and bacon before adding them to the filling.
Enhancing the Sauce: Creamy Delights
The sauce is a crucial element of the pie, and there are several ways to enhance its flavor. Try adding a splash of white wine or a dollop of crème fraîche to the sauce for extra richness. You can also use different types of stock, such as vegetable stock or chicken stock, to add depth of flavor.
Creative Pastry Designs: A Visual Feast
While a simple pastry lid is perfectly acceptable, you can get creative with your pastry designs to make your Stargazy pie even more visually appealing. Use cookie cutters to create decorative shapes and arrange them on top of the pie. You can also create a lattice top or a braided edge for added flair.
Serving Suggestions: Completing the Experience
Stargazy pie is best served warm, accompanied by a side of fresh vegetables or a crisp green salad. A dollop of crème fraîche or a sprinkle of fresh parsley adds a touch of elegance. Pair it with a crisp white wine or a locally brewed ale for a truly authentic Cornish experience. The pie can be enjoyed as a hearty lunch or a satisfying dinner.
Troubleshooting: Addressing Common Issues
Even with the best intentions, things can sometimes go wrong in the kitchen. Here are some common issues you might encounter when making Stargazy pie and how to address them.
Soggy Pastry: A Crusty Conundrum
A soggy pastry is one of the most common problems encountered when making pies. To prevent this, ensure that the filling is not too wet and allow it to cool slightly before pouring it into the pastry-lined dish. You can also blind-bake the pastry base for 10-15 minutes before adding the filling. This creates a waterproof barrier that prevents the pastry from becoming soggy.
Burnt Pastry: Golden Brown Dilemma
If the pastry starts to brown too quickly, cover it loosely with foil. This will prevent it from burning while allowing the filling to continue cooking. You can also lower the oven temperature slightly and extend the baking time.
Dry Filling: A Moist Masterpiece
If the filling seems too dry, add a little more stock or cream to the mixture. You can also brush the fish with melted butter before baking to help keep them moist. The fish heads, protruding through the crust, also play a role in preventing the pie from becoming too dry.
Fishy Taste: A Flavorful Balance
If the fish has a strong, fishy taste, try soaking it in milk for 30 minutes before cooking. This will help to draw out any impurities and reduce the fishy flavor. Freshness is also key; ensure you’re using the freshest possible fish.
The Enduring Appeal of Stargazy Pie
Stargazy pie is more than just a dish; it’s a symbol of Cornish culinary heritage. Its unique appearance and rich history make it a conversation starter and a memorable dining experience. While it may seem intimidating at first, with a little practice and attention to detail, anyone can master the art of making this iconic pie. So, gather your ingredients, embrace the challenge, and prepare to create a culinary masterpiece that will transport you to the rugged coastlines of Cornwall. The story of Tom Bawcock and the spirit of Mousehole live on in every slice. This tradition will continue to evolve and inspire future generations of cooks and food enthusiasts. It offers a connection to the past and a celebration of community.
What exactly is Stargazy Pie?
Stargazy Pie is a Cornish dish, traditionally made with pilchards (sardines) that poke their heads through the pastry crust, seemingly gazing at the stars. This unique appearance isn’t just for show; it allows oils and juices from the fish to flow back into the pie during baking, enhancing the overall flavor and preventing the crust from becoming soggy. The pie typically includes eggs, potatoes, and bacon or other ingredients, all encased in a rich pastry.
The pie has deep roots in Cornish folklore, particularly associated with the village of Mousehole and the festival of Tom Bawcock’s Eve. Legend says that Tom Bawcock, a brave fisherman, risked a dangerous storm to catch fish when the village was starving, saving them all. The Stargazy Pie is a celebration of his heroism and the bounty of the sea.
Why do the fish heads stick out of the pie?
The primary reason for the protruding fish heads is to allow the oils and juices from the pilchards to escape during baking. These oils then flow back into the pie, basting the other ingredients and preventing the pastry crust from becoming overly saturated. This technique ensures a moist and flavorful filling, while also helping to keep the crust crisp and golden.
Beyond the practical culinary purpose, the presentation of the fish heads is also deeply symbolic and visually striking. It represents the connection to the sea and the abundance of the catch, reinforcing the historical and cultural significance of the Stargazy Pie within Cornish tradition. It’s a visual reminder of the fish that sustained the community.
What kind of fish can I use for Stargazy Pie?
Traditionally, Stargazy Pie is made with pilchards, also known as sardines. These small, oily fish are readily available in coastal areas and have a distinct flavor that contributes to the pie’s unique character. When using pilchards, ensure they are fresh and properly cleaned before adding them to the pie.
If pilchards are unavailable, you can substitute them with other small, oily fish like herring or sprats. Consider adjusting the cooking time slightly depending on the size and type of fish you choose. Salmon is not recommended due to its strong flavor and oil content.
What are the key ingredients in a Stargazy Pie?
Beyond the pilchards, the essential ingredients typically include potatoes, which provide a hearty base for the filling. Sliced onions and diced bacon or ham add depth of flavor, while hard-boiled eggs offer richness and texture. A flavorful sauce, often made with milk or stock and seasoned with herbs like parsley and thyme, binds everything together.
The pastry is equally important, acting as both a container and a crucial element of the dish. Shortcrust pastry is the most common choice, providing a buttery and flaky crust that complements the savory filling. Some variations might incorporate puff pastry for a lighter, more delicate texture.
How do I make sure the pastry crust is not soggy?
Several techniques can help prevent a soggy bottom crust. Firstly, blind-baking the bottom crust before adding the filling creates a barrier that prevents moisture from seeping through. Poking holes in the base of the pastry also allows steam to escape during baking. Finally, ensuring the filling isn’t overly wet before adding it to the pie helps maintain the crust’s integrity.
Using a high-fat pastry dough can also contribute to a crispier crust. The fat creates layers that separate as they bake, resulting in a lighter, flakier texture that is less prone to becoming soggy. Chilling the dough thoroughly before rolling it out also prevents the fat from melting and being absorbed into the flour.
What is the origin of Tom Bawcock’s Eve?
Tom Bawcock’s Eve is a festival celebrated annually on December 23rd in the village of Mousehole, Cornwall. It commemorates the legendary fisherman Tom Bawcock, who bravely ventured out to sea during a severe storm to catch fish and save the village from starvation. According to legend, the villagers were facing famine when Bawcock defied the treacherous conditions and returned with a bountiful catch.
The celebration involves a lantern parade, singing, and, most importantly, the consumption of Stargazy Pie. The pie serves as a symbolic representation of Bawcock’s heroic act and the abundance of the sea. The event is a testament to the community’s resilience and a reminder of the importance of shared resources and collaboration during difficult times.
Can I adapt the Stargazy Pie recipe for vegetarians?
While the traditional Stargazy Pie is centered around fish, you can create a vegetarian version by substituting the pilchards with other ingredients that evoke a similar flavor and texture profile. For instance, you could use smoked tofu or hearty vegetables like mushrooms and artichoke hearts marinated in a savory sauce to mimic the taste and feel of the fish.
To maintain the pie’s structural integrity and visual appeal, consider arranging some of the vegetarian filling components in a manner that mimics the protruding fish heads. This could involve strategically placing mushroom stems or asparagus tips to create a similar aesthetic effect. Remember to adjust seasoning and herbs to complement the new filling ingredients.