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Stargazy Pasty
Stargazy Pasty is a traditional English recipe (from Cornwall) for a classic pasty of gutted herring stuffed with sage and onion stuffing baked in a classic pasty dough case. The full recipe is presented here and I hope you enjoy this classic English version of: Stargazy Pasty.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
2
Rating: 
Tags : Baking RecipesBritish RecipesEnglish RecipesCornish Recipes
Original Version
This is a classic recipe derived from the 1929 volume of traditional Cornish recipes:
Cornish Recipes, Ancient and Modern, Edith Martin, Truro, 1929
The relevant chapter being the one on
Pasties (With varies Fillings)
Mawther used to get a herring, clean 'un, and put same stuffin' as what yow do have in mabirs (chicken); sew 'en up with niddle and cotten, put 'en in some daugh made of suet and flour; pinch the daugh up in the middle and lave the heid sticking out one end, and tail t'other. They was some nice pasties, too, cooked in a fringle fire with crock and brandis and old furzy tobs. E.R.
Modern Redaction
Method:
Gut, clean and scale the herring (but leave the heads and tails on). If fresh you can ease out the backbones with your fingers. Wipe dry then fill the body cavities with the sage and onion stuffing. Cut off the fins.
Take two rounds of the pastry for pasties. Sit the stuffed herring in the centre and wrap the pastry around them (ensure that the heads and tails are sticking out).
Cut a gash in the centre of the pastry then place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 200°C and bake for about 30 minutes, or until the fish are cooked through and the pastry is firm and golden.
