Properly speaking, this should be made with pilchards, but herrings will do. The inedible heads are stuck out through the pastry so that the rich oil they contain will drain back into the pie.
Recipe courtesy of Maureen Poole
Episode: Eat Like a King
Save Recipe Print
Total:
1 hr 5 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 350 degrees F (180 degrees C). Line a pie dish with thinly rolled pie dough. Remove fins from fish and wipe off scales. Slit and gut them and fill the cavities with chopped onion and herbs. Arrange round the dish with heads to the rim. Cover with pie dough, and make a slit by each head. Pull the heads through the dough. Dissolve the saffron in the milk. Brush the pie dough with the saffron milk, and bake for about 35 minutes.

Categories:

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Kiwi Lime Pie

Recipe courtesy of Ree Drummond

Perfectly Flaky Pie Crust

Recipe courtesy of Aida Mollenkamp

Perfect Pie Crust

Recipe courtesy of Ina Garten

Blueberry Lattice Pie

Recipe courtesy of Nick Malgieri

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Chicken-Ramen Noodle Pot Pie

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.