🇬🇧 United Kingdom · Food
Traditional Cornish Stargazy Pie
By eatmundo · July 5, 2026
A fascinating and historic Cornish delicacy, Stargazy Pie is a savoury pastry pie known for whole pilchard (or sardine) heads 'gazing' skyward from its golden crust. Filled with creamy potatoes, onions, eggs, and the rich flavour of the fish, it's a unique taste of British coastal heritage.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean and scale 6-8 fresh pilchards or sardines. Leave the heads and tails intact. Season lightly with salt and pepper. If using very large fish, you might need to butterfly them, but traditionally, they're kept whole for the 'gazing' effect.
- 2
Peel and dice 700g of potatoes, then boil them until tender, about 15 minutes. Drain well and mash them with 50g of butter and 100ml of milk until creamy. Season generously with salt and black pepper.
- 3
In a separate pan, sauté 1 finely chopped large onion in 1 tablespoon of olive oil until softened, about 5 minutes. Hard-boil 2 large eggs, cool, peel, and quarter. Set aside the onion and eggs.
- 4
Preheat your oven to 190°C (375°F). Roll out 500g of shortcrust pastry and line a deep 20cm (8-inch) pie dish, leaving an overhang. Spread half of the mashed potato mixture evenly over the base.
- 5
Arrange half of the sautéed onions and quartered eggs over the mashed potato. Place the pilchards (heads towards the centre, tails towards the edge for the 'stargazing' effect) on top of this layer.
- 6
Cover the fish with the remaining sautéed onions and quartered eggs, then top with the rest of the mashed potato, ensuring the fish heads and tails are still exposed and gently pushed through the top layer.
- 7
Roll out another 250g of shortcrust pastry for the lid. Carefully place it over the filling, ensuring the fish heads and tails poke through the crust. Trim and crimp the edges to seal. Brush the pastry with an egg wash for a golden finish.
- 8
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling. If the pastry is browning too quickly, loosely cover it with foil.
- 9
Allow the pie to rest for 10 minutes before serving. This allows the filling to set slightly, making it easier to slice. Serve hot, perhaps with some green vegetables.
Frequently Asked Questions
What type of fish is traditionally used for Stargazy Pie, and what are good substitutions?+
Traditionally, whole pilchards or sardines are used, known for their oily flavour and characteristic presentation with heads poking out. Mackerel or herring can be suitable alternatives if pilchards are unavailable, ensuring they are scaled and gutted.
What kind of pastry is best for Stargazy Pie, and how can I prevent a soggy bottom?+
A good quality shortcrust pastry is typically used for the base and lid. To prevent a soggy bottom, lightly blind bake the base before adding the filling and ensure the filling ingredients are not excessively watery.
What is the ideal baking temperature and time for Stargazy Pie?+
Bake Stargazy Pie at 190°C (375°F) for 30-40 minutes, or until the pastry is golden brown and the fish is cooked through. The exact time may vary based on your oven and pie thickness.
Why do the fish heads poke through the pastry, and how do I position them correctly?+
The fish heads traditionally poke through the pastry to give the pie its unique "stargazing" appearance and release oils and flavour. To achieve this, arrange whole fish (heads attached) around the pie's edge, allowing their heads to protrude through carefully cut slits in the top pastry.
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