Ingredients with Measurements:
- 1 pound of fresh sardines, cleaned and deboned
- 1/2 pound of smoked haddock, skin removed and cut into small pieces
- 1/2 pound of potatoes, peeled and diced
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 1/2 cup of chopped carrots
- 1/2 cup of chopped leeks
- 1/2 cup of chopped parsley
- 1/2 cup of chopped chives
- 1/2 cup of chopped tarragon
- 1/2 cup of chopped thyme
- 1/2 cup of chopped rosemary
- 1/2 cup of chopped sage
- 1/4 cup of all-purpose flour
- 1/4 cup of unsalted butter
- 1/4 cup of olive oil
- 2 cups of chicken broth
- 1/2 cup of white wine
- 1 tablespoon of red pepper flakes
- Salt and pepper to taste
- 1 sheet of puff pastry
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Oven thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the onions, celery, carrots, and leeks, and cook until the vegetables are soft and translucent.
3. Add the flour and stir until the vegetables are coated. Gradually add the chicken broth and white wine, stirring constantly until the mixture thickens.
4. Add the potatoes, smoked haddock, and sardines to the skillet, and stir to combine. Add the red pepper flakes, salt, and pepper to taste.
5. Transfer the mixture to a 9-inch pie dish.
6. Roll out the puff pastry on a floured surface until it is large enough to cover the pie dish. Place the pastry over the filling, and trim the edges. Cut a few slits in the pastry to allow steam to escape.
7. Brush the pastry with a beaten egg, and bake for 45-50 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
8. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- You can use any firm white fish instead of sardines.
- You can use any smoked fish instead of haddock.
- You can use any root vegetables instead of potatoes.
- You can use any fresh herbs instead of the ones listed.
Variations:
- You can add chopped bacon or pancetta to the filling for extra flavor.
- You can add chopped tomatoes or bell peppers to the filling for extra color.
- You can add a splash of cream to the filling for extra richness.
Tips and tricks:
- Make sure to debone the sardines carefully to avoid any bones in the filling.
- Use a sharp knife to cut the puff pastry to avoid tearing it.
- If the pastry is browning too quickly, cover it with foil.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie in the oven and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a large platter with a garnish of fresh herbs.
Garnishes:
- Fresh herbs such as parsley, chives, or tarragon.
Pairings:
- Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing.
- Roasted root vegetables such as carrots, parsnips, and sweet potatoes.
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure to cook the pie until the filling is hot and bubbly to avoid any foodborne illnesses.
Food history:
- Stargazy pie is a traditional Cornish dish that originated in the fishing village of Mousehole. The pie is named after the way the sardines are arranged in the pastry, with their heads poking out of the crust to look like stars.
Flavor profiles:
- The pie is savory and slightly spicy, with a flaky pastry crust and a creamy filling of fish and vegetables.
Serving suggestions:
- Serve the pie as a main course for a family dinner or a special occasion.
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