Here is a Devon version of ‘Stargazey pasties’ made with Clovelly herrings.
Devonshire Stargazey Pasty.
Ingredients.
450g puff pastry.
225g potato (cubed).
4/6 Herrings – filleted and sliced.
rashers of bacon.
1 onion.
50g butter .
1 tbsp. chives – chopped.
1 tbsp. parsley, chopped.
275g clotted cream.
Milk or egg for glazing.
Method.
Boil the potatoes for about 15mins.
Grill the bacon until the edges start browning, also slice and fry the onions in light oil until they are softened.
Chop up the cooked bacon and add to a bowl with the cooked diced potato, sliced herring fillets, chopped herbs and the softened onions and mix together.
On a floured surface roll out the puff pastry thinly and then cut rounds out to fit size 7inch/18cm side plates.
Fill the centre of each round with mixture on one half (be careful not to overfill). Add a spoonful of clotted cream on top.
Dampen the edges of the pasty with milk, fold and crimp the edges together carefully so that everything is sealed in.
Glaze with beaten egg and milk mixed, or just milk, and place on a non- stick baking tray.
Bake in the oven at 180C /gas mark 4 for 30 mins. until pastry is a golden brown.
Serve with seasonal vegetables or salad or take out with you on a walk or picnic.
Delicious with tomato chutney!
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