Stargazy pasties

• eggs↗3
• rashers smoked streaky bacon↗6

  chopped

• large handful curly parsley↗

  roughly chopped

• flour↗

  for dusting

• pack all-butter puff pastry↗500g g
• whole large sardines↗6

  or pilchards, scaled and gutted but heads and tails still attached (you can get your fishmonger to do this)

• wholegrain mustard↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Cook 2 of the eggs in boiling water for 8 mins. Drain and cool under cold water, then peel and roughly chop. Heat a frying pan until hot and sizzle the bacon until crisp. Mix the eggs and bacon together in a bowl with the parsley and seasoning.

2. 2

   Dust your work surface with a little flour, divide the pastry into 6 and roll out circles just a little shorter than each sardine fillet. Brush the sardines with a little mustard and stuff with some of the egg-and-bacon mix. Lay each fillet on a circle of pastry. Beat the remaining egg and brush a little over the edges of the pastry. Bring the 2 sides together firmly to encase the sardines, leaving the heads and tails poking out – tilt the head a little so that’s it’s pointing upwards. Pinch the edges to look like a Cornish pasty and place on a baking tray. Brush all over with beaten egg and bake for 25-30 mins until golden. Cool slightly before serving.