Stargazy pie through the pastry top, appearing to gaze at the stars. The position of the fish allows the oil that is released during cooking to drain into the pie, adding a fuller flavour and ensuring the pie is moist. The celebrity chef Rick Stein suggested also poking the pilchards' tails through the pie crust to give the effect of leaping through water. In spite of the fact that the British Food Trust describes the dish as being fun as well as amusing to children, it has been listed in "Yuck! Disgusting things people eat", a lifestyle feature by the "New York
Meat pie of meats, oysters, mussels, lampreys, and fish as filling and a mixture of flour, oil, and water for the crust. This 'pastry' cover was not meant to be eaten and was thrown away. In Northern Europe, cooks created the pastry using fats like lard and butter to make stiff dough to hold an upright pie. These medieval pastry dishes were called "coffins/coffyns", which means a basket or box. According to Janet Clarkson in "Pie: A Global History", the "coffins" were: Some historians suggest the tough, almost inedible, crust was given to the servants while the lords and ladies of the