Baked Smoked Eel Pie

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Cut the vegetables into 1 inch pieces and separately steam until tender.
  • Check mussels and discard bad ones.
  • Heat wine in a pan, add the mussels and cover.
  • Cook over high heat for a few minutes until mussels open, discarding any that are still closed.
  • Remove the mussel meat from the open shells.
  • Cut the eels into 2 inch pieces.
  • Heat oil in a frying pan, add the eel pieces, and cook quickly to brown all over.
  • Season well and place in the bottom of a 9 1/2 inch square pie dish, about 1 1/2 inch deep.
  • Scatter the vegetables over the eels and season, then add mussels.
  • Pour over the fish stock and dot with butter.
  • Cut out a strip of pastry about 3/4 inch wide and press on to the rim of the pie dish.
  • Then cut out an oval piece of pastry, which is just larger all around than the dish.
  • Brush a little water over the pastry rim and top with the pastry lid.
  • Press together to seal, then trim off excess pastry, knock up the edges and flute.
  • Brush a little beaten egg over the lid and use a sharp knife to make a hole in the center.
  • Bake the pie for about 20 minutes, or until the pastry has risen and is golden brown.
  • Remove from the oven and allow the pie to cool for 10 minutes before eating.
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