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
Prep:
30 min
Cook:
35 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:
Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Apple Pie

Recipe courtesy of Food Network Kitchen

Cherry Pie

Recipe courtesy of Peter Sterk

Meat Pies

Recipe courtesy of Ree Drummond

Spaghetti Pie

Recipe courtesy of Katie Lee

Ravioli Rose Pie

Recipe courtesy of Food Network Kitchen

Rigatoni Pie

Recipe courtesy of Food Network Kitchen

Pecan Pie

Recipe courtesy of Ree Drummond

Tamale Pie

Recipe courtesy of Ree Drummond

Whoopie Pies

Recipe courtesy of Moody's Diner

Browse Reviews By Keyword