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This week I'm cooking a weird and wonderful Stargazy Pie, ever had a pie with fish heads sticking out of the top, well this is your one to go for. I use some lovely herring fillets and make a creamy sauce, you will love it. Learn to make your pie pastries here- Ingredients- Shortcrust pastry ➤ 350g plain flour ➤ Pinch of salt (optional) ➤ 50g lard ➤ 100g butter ➤ 5 (to start) tbsp of cold water Pie ➤ 1 small leek, finely chopped ➤ 1 small onion, roughly chopped ➤ 3 rashers of bacon, chopped into chunks ➤ 30g butter ➤ 20g butter ➤ 4 tbsp of dry white wine ➤ 200ml fish stock ➤ 250ml single cream ➤ Small bunch of parsley, roughly chopped ➤ 3 eggs, hard boiled and roughly chopped ➤ Small handful of cheddar cheese ➤ Herring fillets of 5 medium fish, heads reserved Recipe- 1. Firstly prepare the leeks, onion and bacon then melt the butter in a pan. Once melted add these in on a medium heat move around and sweat down for 5-10 minutes. After that time, sprinkle in the flour and you'll find any fat will absorb in, continue to cook out and then deglaze with the white wine. Add the fish stock and then the cream and reduce. 2. Add your hard boiled eggs in along with the parsley, season to taste and also add the cheddar cheese, set this to one side and let it cool. 3. Now wash your fish and prepare and it's time to make your pastry, I have created a dedicated video on pastries which is linked below and also the directions are here- weigh out the flour into a cold bowl and add the salt, then cut the lard and butter up into small cubes. Now add to the flour and after rinsing your wrists under cold water use your fingertips to quickly mix the two together until it resembles coarse breadcrumbs, this will take around 5 minutes or so. Now start to add the water and use a cold knife to mix around and now use your hands to bind together. Work the dough in a ball, use the bowl and then wrap in clingfilm, leave to rest in the fridge for at least 15 minutes. 4. After the resting time, roll out your pastry to a 3-4mm thickness and cut crosses on the top. Layer up your pie dish with sauce on the bottom, then the fish, once you've used up all the fish and sauce roll the pastry on top and then place your fish heads in the slits. Cook in a hot oven for 30 minutes or so until the pastry is golden and bubbling, I cooked mine at 220°C. ☕ Why not support me as a content creator by buying a a coffee- 📸 Follow me on Instagram My Useful Kitchen Gear (this is stuff I actually use in my kitchen) Microplane Gourmet Fine Grater- Microplane Zester Grater with Stainless Steel Blade- Le Creuset Signature Enamelled Cast Iron Round Casserole Dish- Dough Scraper- KitchenAid Artisan Stand Mixer- Cuisinart Mini Prep Pro- 🎵 Music by Epidemic Sound (free 30-day trial - affiliate)- 📧 Send me any questions or queries thefoodiekitchenreview@ DISCLAIMER- Dom Bill is a participant in the Amazon Affiliate Program. Please consider helping my channel by purchasing through the above affiliate links, it does not cost you anything more and by clicking on the links, you will actively support the channel!
