Pilchards in Pastry
- Shortcrust pastry made with 10 oz plain flour
- 8 pilchards, sardines or small herrings
- Salt, pepper
- 1 large chopped onion
- Approx. 3 tablespoons chopped parsley
- 3 hard-bailed eggs
- 3 rashers streaky bacon
- Beaten egg to glaze
Roll out pasty far double-crust plate pie. Cover the plate.
Brush the rim with water and roll out another piece for the lid. Keep it aside.
Preheat the oven to gas 6, 200C (400F)
Clean and bone the fish, leaving their heads in place. Season inside and stuff with finely chopped onion and parsley.
Fold back into shape.
Lay the fish an the pasty like the spokes of a wheel with their heads on the rim so that they can gaze upwards.
Fill the gaps in between with chopped bacon and hard boiled eggs.
Put the pastry lid in place, pressing dawn between the fish heads so that it meets the pasty of the lower rim, making a wavy effect. Brush with beaten egg.
Bake for 30 minutes, though if the fish are on the large side be prepared to give them
15 minutes more at the reduced heat of gas 4, 180C (350F).
Recipe supplied by Felicity Sylvester, Appledore Festival.