This is our spin on “Stargazy Pie,” a fish pie from Cornwall using mackerel. The fishermen named it “stargazy” as it traditionally has the fish heads popping out of the top of the pastry, gazing skyward. We make ours as little smoked haddock pasties for tasting menus and serve them in paper bags. When you open the bags at the table the smell is beautiful!
MAKES 6 LARGE PASTIES
For the pastry
4½ cups plain flour
2 teaspoons salt
7 ounces (1¾ sticks) chilled butter, grated
1 cup cold water
2 egg whites, beaten with a pinch of salt
2 egg yolks
For the filling
2 ounces (½ stick) butter
1 onion, thinly sliced
1 leek, sliced into rounds
1 carrot, cut into ½-inch dice
1 rutabaga, peeled and cut into ½-inch dice
1½ pounds undyed smoked haddock, skinned, pin-boned and cut into 1-inch dice
¾ pound cooked crayfish tails
1 large russet potato, peeled and cut into ½-inch dice
2 tablespoons whole-grain mustard
1 teaspoon freshly ground black pepper
1. First make the pastry. Put the flour and salt in a large bowl and mix well. Add the grated butter and rub in with your fingertips until you have a crumb-like mixture. Gradually add the water a little at a time, kneading all the time with your fingertips, until the mixture comes together into a dough (you may not need all the water). Knead for 5 minutes until soft and bouncy. Wrap the dough in plastic wrap and chill in the fridge for 1½ hours.
2. Melt the butter in a heavy-based pan over medium heat and add the onion, leek, carrot and rutabaga. Cook gently for 5–8 minutes until the onions are soft. Allow the vegetables to cool completely before combining with all the remaining filling ingredients in a large bowl.
3. Preheat the oven to 350°F. Divide the pastry evenly into 6 balls and roll each one into a circle about the size of a medium dinner plate.
4. Divide the fish and vegetable mix between the 6 circles, arranging them in a line down the middle. Brush the edges with the beaten egg white, then gently fold up the edges and press together. Lift onto a non-stick baking tray and brush the pasties all over with the egg yolks to glaze. Bake in the oven for about 30 minutes, or until golden.
5. Allow to rest for 10–15 minutes until cool enough to eat. Be warned: you WILL burn your mouth if you don’t wait!