Submitted by Emilie Morris
Saturday 5th March marks the annual celebration of St Piran – one of Cornwall’s patron saints. What better way to mark this day of tradition than with a proper Cornish stargazy pie with a Trewithen twist?
This iconic Cornish dish is the perfect centrepiece for your dinner table to wow your guests. The fish are designed to ‘gaze at the stars’ but don’t worry – you don’t have to eat the heads.
Legend has it this pie was created after a brave fisherman, Tom Bawcock, ventured out into stormy seas to fish when the townsfolk of Mousehole were facing starvation. He returned triumphantly with an abundance of seven types of fish, which were cooked up in a pie and served to the community. Recipe below.
Looking for something a bit sweeter to celebrate with? Trewithen Dairy’s Cornish Cream Tea Hamper makes the perfect treat for anyone who loves fluffy scones generously smothered in golden crusted clotted cream.
With a selection of Cornish produce to complement their award-winning clotted cream, Trewithen Dairy’s range of hampers make perfect gifts from the heart of Cornwall. From £24.50 with nationwide delivery from trewithendairy.co.uk.
CORNISH STARGAZY PIE RECIPE
50g Trewithen Dairy Salted Butter
1 Leek, finely chopped
2 Shallots, finely chopped
3 rashers Smoked Bacon
1 tbsp Plain Flour
50ml Dry Cider
250ml Fish Stock
250ml Trewithen Dairy Whole Milk
2 tbsp Trewithen Dairy Cornish Clotted Cream
Pinch of Saffron
Small bunch of fresh Parsley, chopped
3 Eggs – 2 hard-boiled and chopped, 1 beaten
1 pack of Puff Pastry
6 Mackerel, butterflied with heads left on intact (backbone and tail removed)
Salt and pepper
- Preheat the oven to 180c.
- Melt the butter in a pan over a low heat, before sweating down the shallots, leek and bacon for approx 10 minutes.
- Add the flour and cook for a couple of minutes. Slowly pour in the cider and fish stock, while stirring well. Bring to a simmer and allow to cook for 5 minutes until the sauce thickens. Add the milk and the clotted cream and continue to stir until you have a thick sauce.
- Add the saffron and seasoning. Gently stir through the parsley and hard boiled eggs.
- Roll out the pastry until it’s about the thickness of a pound coin.
- Fill a deep pie dish with half the sauce, then arrange the fish carefully over so the heads will poke out of the top. Pour over the remaining sauce.
- Drape the pastry gently over the pie tin, then cut slits over the top for the fish heads to poke through. Gently ease each head through the slits until it rests securely over the pie tin. Tuck the pastry over the pie tin sides.
- Brush the pastry with the beaten egg to glaze the top, before popping it into the preheated oven for approx 45 minutes or until the pastry is golden.
Disclaimer: This article is not owned by FoodPress. Any views or opinions that are expressed are by that of the feature writer.