If you’re the kind of food lover who enjoys dishes with a story — and maybe a bit of a spectacle — let me introduce you to Stargazey Pie, a quirky and charmingly odd British classic where fish heads literally poke out of the crust, gazing skyward.
Yes, it’s a thing. And yes, it’s delicious.
A Pie with a Tale (and Tails)
Stargazey Pie hails from the quaint fishing village of Mousehole (pronounced “Mowzel”) in Cornwall, England. According to local legend, the dish commemorates the heroic efforts of a 16th-century fisherman named Tom Bawcock.
During a brutal winter storm, the seas were too rough for fishing and the village was starving. On December 23rd, Tom braved the waters, returning with a miraculous catch. To celebrate, the villagers baked all seven types of fish he brought back into a single pie — with the fish heads poking through the crust to prove there was fish inside.
Each year, Mousehole celebrates Tom Bawcock’s Eve, and Stargazey Pie is the star of the table.
What’s in a Stargazey Pie?
Traditionally, the pie includes whole pilchards or sardines, eggs, potatoes, and sometimes bacon or onion, all nestled in a rich pastry crust. The key visual detail is the fish heads and sometimes tails, poking out of the top crust, appearing to “gaze” at the stars — hence the name.
While it may seem unusual (or even a little spooky), it’s rooted in practicality: leaving the heads out allowed oils from the fish to drip back into the pie, enriching the flavor and keeping it moist.
Recipe: A Modern Take on Stargazey Pie
If you’d like to bring a little Cornish folklore into your kitchen, here’s a simplified version of Stargazey Pie:
Ingredients:
- 6 whole sardines or pilchards (cleaned and gutted, heads left on)
- 2 medium potatoes, peeled and sliced
- 1 small onion, finely chopped
- 2 hard-boiled eggs, sliced
- 2 rashers of bacon (optional), chopped
- Fresh parsley, chopped
- Salt and pepper to taste
- Shortcrust pastry (enough for top and bottom)
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the oven to 375°F (190°C).
- Boil the potato slices until just tender, about 10 minutes. Drain and set aside.
- In a frying pan, cook bacon and onion until soft and slightly browned.
- Line a pie dish with pastry. Layer in the potatoes, eggs, bacon and onion mix, and parsley. Season well.
- Place the sardines standing upright, heads resting on the edge of the dish, so they will poke out once the top crust is on.
- Cover with the top crust, sealing around the fish so their heads remain visible.
- Brush with egg wash and bake for 30–40 minutes, until golden brown.
- Serve hot, preferably with a side of story-telling.
Why You Should Try It
Stargazey Pie isn’t just about eating — it’s about experiencing a slice of culture, history, and a little Cornish magic. While it might not win beauty contests, it makes up for it in flavor, folklore, and sheer character.
So the next time you’re craving something off the beaten culinary path, look to the stars — and let the fish look with you.