Ingredients
Ingredients
- 6 MSC Cornish sardines, filleted but keep the heads
- 400g butter shortcrust pastry
- 1 shallot, finely diced
- 1 potato, finely diced
- ½ fennel bulb, finely diced
- 1 clove of garlic
- 150g pancetta
- 50g butter
- 1 tbsp chives, chopped
- 1 tbsp parsley chopped
- 2 tbsp of plain flour
- 75ml white wine or dry cider
- 150ml milk
- 150ml double cream
- Pinch of saffron
- Salt and pepper to season
Method
Method
Preheat your oven to 180˚C. Fry off your pancetta in butter. Add diced shallot, garlic, potato and fennel bulb to the pan. Sauté for 5-10 mins.
Add 2 tbsp of flour to the pan and cook out the flour in the butter until you have a smooth roux paste. Then add 75ml wine or cider followed by saffron, milk and cream. Stir the contents on a low heat for 10-12 mins.
Roll out your pastry lid to approximately 25m diameter on a floured surface and make slits for the heads to poke through.
Add your sardine fillets and herbs to the pie filling and transfer to the pie dish. Season to taste with sea salt and cracked black pepper.
Then add the Cornish sardine heads poking up to the stars. Carefully lay the pastry over the top and crimp around the dish to neaten up the edges and brush with beaten egg.
Bake for 30-35 mins until golden brown and serve with steamed greens or boiled new potatoes.