Sardines are stuffed with boiled egg, bacon and parsley, then encased in buttery, flaky puff pastry in this unusual recipe for a twist on traditional Cornish stargazy pies.
- 3 boiled eggs
- 6 rashers streaky bacon, chopped
- Large handful fresh parsley, finely chopped
- 6 whole sardines, scaled, gutted, heads and tails still intact
- 1 tbsp. wholegrain mustard
- 500g puff pastry
- 1 egg
Fry the bacon off in a dry pan until golden and crisp. Leave to cool, then stir together with the eggs and parsley. Stuff inside the sardines, then brush the sardines with wholegrain.
Divide the pastry into 6, then roll each section into circles that are shorter than the sardines. Put a sardine into the middle of each circle, then bring the sides of the pastry up over the sardine and crimp. Brush with egg. Place onto a baking tray, then bake at 160C for 25-30 minutes or until the pastry is golden and puffed up.