Stargazy pie with sardines
Sardines baked in a creamy egg and bacon filling under pastry, with their heads poking out as tradition demands.
- Time1 hr 30
- LevelMedium
- Costabout £1.16 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Fry the bacon and onion in the oil for 8 minutes until soft and golden. Cool.
8 min - 2
Hard boil 3 of the eggs for 9 minutes, cool in cold water, peel and slice.
9 min - 3
Line a deep 23cm pie dish with half the pastry. Scatter over the bacon mixture, parsley and sliced eggs.
- 4
Lay the sardines on top with the heads over the rim. Squeeze over lemon juice. Whisk the last egg with the cream and pour it around the fish.
- 5
Cover with the rest of the pastry, cutting small holes for the heads to poke through. Brush with the beaten yolk.
- 6
Bake for 40 minutes until golden. Rest for 10 minutes before serving.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.