Stargazy pie

Stargazy pie(Cornish:Hogen Ster-Lagatta; sometimes calledstarrey gazey pie, sometimes speltstargazey pieorstarry gazey pie) is aCornish dishmade of bakedpilchards(sardines), along with eggs and potatoes, covered with apastrycrust. Although there are a few variations using other types of fish, the unique feature of stargazy pie is fish heads (and sometimes tails) protruding through the crust, so that they appear to be gazing to the stars.
The dish traditionally originates from the village ofMouseholeinCornwalland is traditionally eaten during the festival ofTom Bawcock's Eveto celebrate his heroic catch during a very stormy winter. According to the modern festival, which is combined with the Mousehole village illuminations, the entire catch was baked into a huge stargazy pie, encompassing seven types of fish and saving the village from starvation. The story of Bawcock was popularised byAntonia Barber's children's bookThe Mousehole Cat, which featured the stargazy pie. In 2007 contestant Mark Hix won theBBC'sGreat British Menuwith a variant of the dish.
Stargazy pie is apastry-basedfish piewhich, by tradition, is filled with wholepilchards. It is critical that the pilchards retain their heads, so they poke through the pastry top. The appearance of the fish heads makes them look like they are "gazing at the stars", hence the name. The position of the fish allows the oil that is released during cooking to drain into the pie, adding a fuller flavour and ensuring the pie is moist.The celebrity chefRick Steinsuggested also poking the pilchards' tails through the pie crust to give the effect of leaping through water.
In spite of the fact that the British Food Trust describes the dish as being fun as well as amusing to children,it has been listed in "Yuck! Disgusting things people eat", a lifestyle feature by theNew York Daily Newsbased upon the book by an American author, Neil Setchfield.OnTom Bawcock's Eveit is served in The Ship Inn, the onlypubinMousehole, sometimes after a re-enactment of the legend.
The pie originates from the fishing village ofMouseholeinCornwall. As with many parts of Cornish heritage, a legend has appeared about its origins. In this case, the pie is served to celebrate the bravery ofTom Bawcock, a local fisherman in the 16th century. The legend explains that one winter had been particularly stormy, meaning that none of the fishing boats had been able to leave the harbour. As Christmas approached, the villagers, who relied on fish as their primary source of food, were facing starvation.
On 23 December, Tom Bawcock decided to brave the storms and went out in his fishing boat. Despite the stormy weather and the difficult seas, he managed to catch enough fish to feed the entire village. The entire catch (including seven types of fish) was baked into a pie, which had the fish heads poking through to prove that there were fish inside. Ever since then, theTom Bawcock's Evefestival is held on 23 December in Mousehole. The celebration and memorial to the efforts of Tom Bawcock sees the villagers parading a huge stargazy pie during the evening with a procession of handmade lanterns, before eating the pie itself.
An older feast, held by the fishermen towards the end of December, included a pie cooked with different fish to represent the variety of catches the men hoped to achieve in the coming year. There is a possibility that Tom Bawcock's Eve is an evolution of this festival.Since 1963, the festival has been run against the backdrop of the Mousehole village illuminations, where the entire harbour is lit up, along with many other displays.One set of lights even represents the pie itself, showing fish heads and tails protruding from a pie dish underneath six stars.
There was a rumour that the entire festival was a fabrication by the landlord of The Ship Inn in the 1950s. However, festivities had been recorded byMorton Nance, an author on theCornish language, in 1927 in the magazineOld Cornwall. His description was regarding the festivities prior to 1900, though he doubted the reality of Tom Bawcock, suggesting it was in fact "Beau Coc". He also went on to confirm that the origins of the festival dated back to pre-Christian times, though it is unclear at what time the stargazy pie became part of the festivities. Morton Nance went on to restore the traditional song sung on Tom Bawcock's Eve, played to the local tune "wedding March".
A legend surrounding stargazy pie, along with the other unusual pies of Cornwall, is that they were the reason that theDevilnever came to Cornwall. In his bookPopular Romances of the West of England; or, The drolls, traditions, and superstitions of old Cornwall, a collection of Cornish traditions,Robert Huntexplains that the Devil crossed theRiver TamartoTorpoint. The chapter, entitled "The Devil's Coits, etc", reasons that the Devil discovered the Cornish would put anything in a pie and decided to leave before they took a fancy to a "devilly" pie, returning toDevon.
The original pie in the legend includedsand eels,horse mackerel, pilchards,herring,dogfishandlingalong with a seventh fish. In a traditional pie, the primary ingredient is thepilchard (sardine), althoughmackerelorherringis used as a substitute. Richard Stevenson, chef at The Ship Inn inMousehole, suggests that any white fish will work for the filling, while pilchards or herring can be added for the presentation. Prior to putting it in the pie the fish should be skinned and boned (except the head and tail) to make it easier to eat. Along with the fish, the other traditional ingredients are thickenedmilk, eggs andboiled potatoes.
There are many recipe variations around the traditional ingredients, some of which includehard-boiled eggs,bacon,onion,mustardorwhite wine. Other alternatives to the main fish can becrayfishandrabbitormutton. The stargazy pie is always topped with apastrylid, generallyshortcrustbut sometimespuff pastry, through which the fish heads and sometimes tails protrude.
For presentation, one suggestion is that the pilchards be arranged with their tails toward the centre of the pie and their heads poking up through the crust around the edge. As it includes potatoes and pastry, the pie can be served on its own or with crusty bread, sometimes with vegetables. Other suggested accompaniments are CornishYargcheese, rhubarb chutney, poached eggs or a slice of lemon.
Nancy KerrandJames Faganrecorded an album and trackStarry Gazy Piein 1997.
Jim Causleyreferences "starry-gazey pie" on the track "My Young Man's a Cornishman" on his 2013 albumCyprus Well. The song comes from a poem by his distant relativeCharles Causley(1917–2003).
The Silver Seasmade an album called “Starry Gazey Pie” in 2004.
Cornish singerBrenda Woottonrecorded an albumStarry-Gazey Piewith Rob Bartlett in 1975 for Sentinel Records.
Stargazy pie features in the 2004 filmLadies in Lavender.