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Food! Stargazy Pie a Delightful Cornish Recipe. See why it's Star Gazy!
More Mousehole Magic
Mousehole in Cornwall is tucked away in the very bottom western corner of Britain. The locals pronounce it mowzel It is a traditional fishing village where men go out in small boats to catch Sardines, Herring and Mackerel. A long time ago, there was a famine in the west country and no one had any thing to eat. It had been too rough to go out fishing A brave man called Tom Bawcock defied the odds and went out fishing. He brought back enough fish to feed the starving people and for ever more, December the 23rd has been called Tom Bawcock's Eve. To make the small catch go further, the fish were baked in a pastry case with the fishes heads poking out up at the stars, hence Star gazy Pie. The man was revered for saving the inhabitants lives and his festival is an annual attraction in Mousehole complete with illuminations and depictions of Star Gazy Pie in lights. The Ship Inn in Mousehole serves Star Gazy Pie on every Tom Bawcock's Eve
Star Gazy Pie Recipe
Short crust pastry, enough to make a cover and base for your chosen pie dish
Seven different kinds of fish ( This is traditional but it is usually made with Herrings, Sardines or Pilchards And need not be seven if a smaller pie is desired.)
Large chopped onion ... Salt and Pepper to taste.... Mustard or Horseradish
3 tbsps of Chopped Parsely .... 3 hard boiled Eggs.... 3 Rashers Streaky Bacon
Egg or milk to glaze pie.
Clean and gut the fish leaving the heads on. Line your chosen dish with short crust pastry.
Stuff the cavity in the fish with a mixture of chopped parsley mixed with mustard or horse radish sauce. Arrange them in the piedish with their heads pointing sky ward. Pack the gaps between the fish with chopped hard boiled eggs, chopped onion and chopped bacon. Add salt and pepper to taste.
Cover the dish with short crust pastry binding top to bottom by brushing the edges of the pastry with milk or water. Make the fish snug in the pie and glaze the top with beaten egg or milk.
Place in a hot oven at 400 F for half an hour. If the fish are large, reduce the heat to 300 F and cook a further fifteen minutes.
Serve with ceremony and Enjoy!