Stargazy pie Stargazy pie Stargazy pie (sometimes called starrey gazey pie, stargazey pie and other variants) is a Cornish dish made of baked pilchards (or sardines), along with eggs and potatoes, covered with a pastry crust. Although there are a few variations with different fish being used, the unique feature of stargazy pie is fish heads (and sometimes tails) protruding through the crust, so that they appear to be gazing skyward. The dish is traditionally held to have originated from the village of Mousehole in Cornwall and is traditionally eaten during the festival of Tom Bawcock's Eve to celebrate his heroic catch
Battalia pie Dictionary, "Cocks-combs, Goose-gibbets, Ghizzards, Livers, and other Appurtenances of Fowls (1706)". It is not connected with Italian "battaglia", battle, but it was regularly confused with that meaning, and battalia pies were built with crenellated battlements around the edges, and sometimes as castles complete with towers. The 1658 cookery book "The Compleat Cook" by "W. M." gives an early recipe for battalia pie: In his 1660 cookery book "The Accomplisht Cook", Robert May gives a recipe "To make a Bisk or Batalia Pie", which instructs: John Nott's 1723 "The Cooks and Confectioners Dictionary" gives a recipe for battalia pie with fish: