{"id":7058949,"date":"2026-09-15T01:05:26","date_gmt":"2026-09-15T01:05:26","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/stargazy-pie-adventures-in-cooking-2\/"},"modified":"2026-09-15T01:05:26","modified_gmt":"2026-09-15T01:05:26","slug":"stargazy-pie-adventures-in-cooking-2","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7058949","title":{"rendered":"Stargazy Pie | Adventures in Cooking"},"content":{"rendered":"


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This is a recipe I\u2019ve had dog-eared for a few years now. I don\u2019t recall how I first came across it, probably somewhere in the depths of the internet, but as a lover of both seafood and savory pastries, it really wedged its way into my mind. Stargazy pie is an old traditional Cornish<\/a> dish, whose main components consist of small oily fish cooked (partially) inside a pastry along with eggs and potatoes and cream. I say partially, because tradition dictates that the fish poke their little heads out of the crust (supposedly this was done to encourage the healthy and nutrient rich oils of the fish to run down into the pie as it was baking). And as such, it appears as though the fish are gazing up at the stars, hence the name stargazy pie.<\/p>\n

\"Stargazy<\/p>\n

Stargazy Pie<\/span><\/h2>\n

I did my own little twist on it, adding in some lemon (I\u2019m Greek, after all. And fish always goes oh so well with citrus!) plus carrots and celery as well, for some more comforting flavors. I couldn\u2019t find fresh sardines here, so I used frozen mullet that I thawed overnight before using in the pie. I was able to find them at an Asian market, so if you give this recipe a go and are struggling to find little fishes that *aren\u2019t* canned, I definitely recommend visiting the Asian grocers in your area. They always have an amazing array of frozen seafood that typical western grocery stores do not.<\/p>\n

As for my delay in posting, my forthcoming book Modern Homestead has essentially taken over my life. But in a good way! I\u2019ve deeply enjoyed working on it and there\u2019s so many wonderful recipes and crafts packed into it. I hope you\u2019ll forgive me for my lack of posts after I share the book with you next year\u2014once you can see the delight that\u2019s been occupying my time these past months, you\u2019ll understand! In the meantime please help yourself to a slice of fishy pie to transport yourself back to\u00a0 the yesteryear of Cornwall, England. And if you\u2019re craving even more savory pastries, this mushroom galette<\/a> is my all-time favorite.<\/p>\n

\"Stargazy<\/p>\n

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\"Stargazy<\/div>\n<\/p><\/div>\n

Stargazy Pie<\/h2>\n
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This traditional Cornish recipe features small fish baked into a savory pastry with potatoes, bacon, carrots, lemon, cream, and herbs.<\/p>\n<\/p><\/div>\n

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\n\t\t\t<\/default:g><\/default:svg><\/span> Cook Time<\/span> 1<\/span> hour<\/span> 30<\/span> minutes<\/span>\t\t<\/div>\n
\n\t\t\t<\/default:g><\/default:svg><\/span> Total Time<\/span> 2<\/span> hours<\/span> 30<\/span> minutes<\/span>\t\t<\/div>\n<\/p><\/div>\n
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Stargazy Pie Filling<\/h4>\n