Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 cup of grated cheddar cheese
- 1 large onion, chopped
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4-5 small sardines, cleaned and gutted
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Oven thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent.
4. Add the flour to the skillet and stir until the mixture is smooth.
5. Gradually pour in the milk, stirring constantly until the mixture thickens.
6. Add the grated cheese, salt, and pepper to the skillet and stir until the cheese is melted and the mixture is well combined.
7. Pour the cheese and onion mixture into the pie dish.
8. Arrange the sardines on top of the cheese mixture, with their heads poking out of the pastry.
9. Brush the edges of the pastry with the beaten egg.
10. Bake the pie for 25-30 minutes, or until the pastry is golden brown and the sardines are cooked through.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 22g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 540mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- Puff pastry can be substituted with shortcrust pastry.
- Cheddar cheese can be substituted with any other type of cheese.
- Sardines can be substituted with other small fish, such as anchovies or herring.
Variations:
- Add chopped herbs, such as parsley or thyme, to the cheese and onion mixture for extra flavor.
- Replace the sardines with hard-boiled eggs for a vegetarian version of the pie.
- Add sliced potatoes to the cheese and onion mixture for a heartier pie.
Tips and tricks:
- Make sure the sardines are cleaned and gutted before using them in the pie.
- Use an oven thermometer to ensure the oven is at the correct temperature.
- Let the pie cool for a few minutes before slicing and serving.
Storage instructions:
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
This pie pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted carrots and parsnips
- Steamed green beans
Troubleshooting advice:
- If the pastry is not golden brown after 25-30 minutes, leave it in the oven for a few more minutes until it is fully cooked.
- If the cheese and onion mixture is too thick, add more milk to thin it out.
Food safety advice:
- Make sure the sardines are fully cooked before serving.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
Stargazy pie is a traditional Cornish dish that dates back to the 16th century. It is named after the way the fish heads are arranged in the pastry, with their eyes pointing upwards towards the stars.
Flavor profiles:
This pie has a savory and cheesy flavor, with a hint of sweetness from the onions. The sardines add a salty and slightly fishy flavor to the dish.
Serving suggestions:
Serve this pie as a main course for lunch or dinner, accompanied by a side salad or roasted vegetables.
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Region: British