Free Recipe Baked River Test Eel Pie
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Baked River Test Eel Pie Recipe
2 lg Carrots; peeled
2 lg Onions; peeled
2 lg Leeks; trimmed and well
; rinsed
2 lg Potatoes; peeled
50 ml White wine
450 g Mussels; cleaned
2 lg Eels; gutted and heads
; removed
3 tb Vegetable oil
300 ml Fish stock
1 lg Shee ready rolled puff
-pastry
1 Egg; beaten
Salt and freshly ground
-black pepper
Baked River Test Eel Pie Preparation
Preheat oven to 200c/400f/Gas 6. 1 Cut the vegetables into 1.5cm cubes and cook in separate pans of boiling water until tender. Drain. 2 Check the mussels and discard any which are open and do not close when tapped on the worksurface. Heat the wine in a pan, add the mussels and cover with a lid. Cook over a high heat for a few minutes until the mussels have opened. 3 Discard any mussels which are still closed. Remove the mussel meat from the open shells. Cut the eels into 5cm pieces. Heat the oil in a frying pan, add the eels and cook quickly to brown all over. Season well and place in the bottom of an oval pie dish. 4 Scatter the vegetables over the eels and season, then add the mussels and pour over the fish stock. Cut out a 2cm wide strip of pastry and press onto the rim of the pie dish. 5 Cut out an oval piece of pastry which is just larger all round than the dish. Brush a little water over the pastry rim and top with the pastry lid. 6 Press together to seal, trim off the excess pastry, knock up the edges and flute. Brush some beaten egg over the lid and use a sharp knife to make a hole in the centre. Cook in the oven for 20 minutes, until the pastry is risen and golden brown. Remove and cool the pie for 10 minutes before eating. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Baked River Test Eel Pie?
If you know a better Baked River Test Eel Pie Recipe please comment below.