Stargazey pie


  • 16 quails' eggs
  • 1 tbsp white wine vinegar
  • 25g/1oz butter
  • 1-2 tbsp rapeseed oil
  • 4-8 Cornish sardines, filleted, carcasses and heads reserved
  • 1 free-range egg yolk, beaten
  • 250g/9oz all-butter puff pastry, rolled to 3-4mm thick
  • + 8 more ingredients
    • 16 baby onions, peeled
    • 150g/5oz piece streaky bacon
    • squeeze lemon juice
    • ½ tsp mustard powder
    • pinch salt
    • 25g/1oz English mustard
    • 125g/4½oz crème fraîche
    • 250ml/9fl oz white chicken stock

1. For the mustard sauce, bring the stock to the boil in a non-reactive saucepan. Whisk in the crème fraîche, mustard, salt, mustard powder and lemon juice until well combined. Bring back to the simmer. 2. Pass the sauce through a fine sieve into a jug and set aside. 3. For the pie, cook the ba...

View full recipe at SpringPad


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