Ingredients with Measurements:
- 1 lb. white fish fillets, cut into small pieces
- 1/2 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 cup artichoke hearts, drained and chopped
- 1/2 cup roasted red peppers, chopped
- 1/4 cup capers
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, mix together the fish, cherry tomatoes, Kalamata olives, artichoke hearts, roasted red peppers, capers, parsley, dill, lemon juice, olive oil, salt, and black pepper.
3. Roll out the puff pastry on a floured surface and place it in the pie dish, trimming any excess pastry.
4. Pour the fish mixture into the pie dish.
5. Cut out star shapes from the remaining pastry and place them on top of the fish mixture.
6. Brush the beaten egg over the pastry stars.
7. Bake the pie for 30-35 minutes, or until the pastry is golden brown and the filling is cooked through.
8. Let the pie cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
400°F
Serving size:
6-8 servings
Nutritional information:
Calories: 345
Fat: 22g
Carbohydrates: 22g
Protein: 15g
Sodium: 620mg
Substitutions for ingredients:
- Any white fish can be used instead of the specified fish fillets.
- Sun-dried tomatoes can be used instead of cherry tomatoes.
- Green olives can be used instead of Kalamata olives.
- Canned or frozen artichoke hearts can be used instead of fresh.
- Jarred roasted red peppers can be used instead of fresh.
Variations:
- Add feta cheese to the filling for a tangy twist.
- Use different shapes for the pastry cut-outs, such as hearts or circles.
- Add diced potatoes or sweet potatoes to the filling for a heartier pie.
Tips and tricks:
- Make sure to thaw the puff pastry before using it.
- Use a sharp knife to cut out the pastry stars.
- Serve the pie with a side salad for a complete meal.
Storage instructions:
Leftovers 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 for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish the pie with fresh parsley or dill.
Pairings:
Serve the pie with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pastry is browning too quickly, cover it with foil.
- If the filling is too dry, add a splash of white wine or chicken broth.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Stargazy pie is a traditional Cornish dish that features fish heads poking through the pastry crust. This Mediterranean version uses star-shaped pastry cut-outs instead.
Flavor profiles:
This pie is savory and tangy, with a hint of lemon and herbs.
Serving suggestions:
Serve the pie warm with a side salad and a glass of white wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British
Taste: Savory, Herby, Fishy, Oniony, Tomato, Garlicky, Tomato-Y