Star-gazey Pie

Ingredients:

8 fresh sardines, herrings or pilchards, 15 cm (6 inches) long

Saffron Egg Glaze:

2/3 cup (158 ml) milk
pinch saffron strands
1 egg yolk
pinch of salt

Pie Crust:

1 prepared short crust pastry, chilled

Pie Filling:

2 small eggs
scant 2/3 cup (158 ml) clotted cream
small handful green herbs, including parsley and dill, chopped
8 rashers of streaky bacon
salt
freshly ground black pepper
1 small onion, finely chopped

Preparation:

Preparing the Fish:

Gut the fish with a very sharp knife and remove all the bones. Cut off
the fins and tails with scissors and rinse the fish thoroughly under
cold, running water. Leave to drain on kitchen paper.

Preparing the Glaze:

Pour the milk into a small saucepan and bring to the boil. Remove from
the heat, sprinkle the saffron strands on top and leave to infuse for
at least an hour. Mix in the egg yolk and salt.

Preparing the Filling:

Beat the eggs, cream and herbs together to make an herb custard and
set to one side.

Generously season the insides of the fish and then wrap a rasher of
bacon around each one.

Divide the chilled pastry into two uneven pieces. Thinly roll out the
larger piece to line the greased dish and return the remaining pastry
to the fridge in a plastic bag. Arrange the bacon-wrapped fish in a
radiating circle on the pastry-lined dish, with the tail ends touching
in the center. Sprinkle the chopped onion on top and then pour the
herb custard over, adding seasoning.

Dampen the edges of the pastry with milk. Roll out the second piece of
pastry and cut a circle the same size as the dish. Carefully lay the
pastry over the fish, pressing it down between the fish heads to seal.
Use a sharp knife to cut away small semicircles of pastry to expose
the fish heads.

Decorating the Pie:

Brush the pie lid with saffron egg glaze. Roll out some of the
leftover pastry and twist to form a rope, press rope decoration around
the edge of the pie. Use the remaining pastry to form decorations;
make seashells or a starfish. Press the decorations onto the pie lid
and paint over with a second coat of glaze.

Bake in a preheated oven at 200 degrees C (400 degrees F, Gas Mark 6)
for 15 minutes and then reduce the temperature to 180 degrees C (350
degrees F, Gas Mark 4) for a further 25 to 30 minutes until the pie
looks crisp and golden.

Serve immediately.