Ingredients with Measurements:
- 1 lb smoked mackerel, skin removed and flaked
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- Salt and pepper to taste
- 2 sheets puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the flour and stir to combine. Cook for 2 minutes, stirring constantly.
4. Gradually whisk in the milk and cream until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
5. Stir in the smoked mackerel, parsley, thyme, salt, and pepper.
6. Roll out one sheet of puff pastry on a lightly floured surface to fit the bottom of the pie dish. Place the pastry in the dish.
7. Pour the mackerel mixture into the pastry-lined dish.
8. Roll out the second sheet of puff pastry to fit the top of the pie dish. Place the pastry on top of the mackerel mixture.
9. Brush the beaten egg over the top of the pastry.
10. Cut a small hole in the center of the pastry to allow steam to escape.
11. Bake for 35-40 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
12. Let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 30g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 450mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- Smoked salmon or trout can be substituted for the smoked mackerel.
- Fresh herbs can be substituted for the dried herbs.
Variations:
- Add diced potatoes or carrots to the filling for added texture and flavor.
- Use a different type of fish for the filling, such as cod or haddock.
Tips and tricks:
- Make sure to remove the skin from the smoked mackerel before flaking it.
- Use a sharp knife to cut the pastry to prevent it from tearing.
- Brushing the beaten egg over the pastry will give it a shiny, golden finish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs.
Garnishes:
Fresh parsley or thyme sprigs
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the pastry is browning too quickly, cover it with foil.
- If the filling is too thick, add a little more milk to thin it out.
Food safety advice:
- Make sure to cook the pie until the filling is hot and bubbly to ensure that it is fully cooked.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Stargazy pie is a traditional Cornish dish that dates back to the 16th century. It is named after the fish heads that protrude from the pastry crust, which are said to represent the fishermen who risked their lives to catch the fish.
Flavor profiles:
Savory, smoky, creamy
Serving suggestions:
Serve the pie as a main course for a cozy dinner party or family gathering.
Related Categories
Cooking Method: N/A
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Region: British
Taste: Smoky, Savory, Fishy, Salty, Herbal, smoky, salty, fishy, savory, hearty