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
Pork pie Pork pie A pork pie is a traditional British meat pie, usually served cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad. Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry as a simple means of preserving the filling. In France the same recipes gave rise to the modern "Pâté en croute". Many medieval meat pie recipes