Ingredients Click to find out more about the ingredients
Juice of a lemon
Salt and pepper to taste
1.4kg/8 whole sardines
500g ready made short crust pastry
90g/4 rashers streaky bacon
3 eggs hard boiled
1) Preheat the oven to 200C, gas mark 6. 2) Roll out ⅔ of the pastry to cover the sides and base of a 20cm shallow pie dish. Brush the edges with milk. 3) Clean and bone the fish, leaving their heads in place. Season inside. 4) Lay the fish on the pastry like the spokes of a wheel with their heads on the rim.. 5) Finely chop the onions, eggs and bacoon, place in between the fish, and season. 6) Roll out the remaining pastry and cover the top of the pie, carefully cut slits into the pasty to reveal the heads of the fish. 7) Trim the excess pastry, then crimp the edges. 8) Add the lemon juice and then seal the slits. 9) Coat the now completed pie with a beaten egg. 10) Cook for around 30 minutes, until golden brown.