Baked River Test Eel Pie Recipe

• 2 lrg Carrots, peeled
• 2 lrg Onions, peeled
• 2 lrg Leeks, trimmed and well rinsed
• 2 lrg Potatoes, peeled
• 50 ml White wine
• 450 gm Mussels, cleaned
• 2 lrg Eels, gutted and heads removed
• 3 Tbsp. Vegetable oil
• 300 ml Fish stock
• 1 lrg Shee ready rolled puff pastry
• 1 x Egg, beaten Salt and freshly grnd black pepper

1. Preheat oven to 200c/400f/Gas 6.
2. 1 Cut the vegetables into 1.5cm cubes and cook in separate pans of boiling water till tender.
3. Drain.
4. 2 Check the mussels and throw away any that are open and don't close when tapped on the worksurface.
5. Heat the wine in a pan, add in the mussels and cover with a lid.
6. Cook over a high heat for a few min till the mussels have opened.
7. 3 Throw away any mussels that are still closed.
8. Remove the mussel meat from the open shells.
9. Cut the eels into 5cm pcs.
10. Heat the oil in a frying pan, add in the eels and cook quickly to brown all over.
11. Season well and place in the bottom of an oval pie dish.
12. 4 Scatter the vegetables over the eels and season, then add in the mussels and pour over the fish stock.
13. Cut out a 2cm wide strip of pastry and press onto the rim of the pie dish.
14. 5 Cut out an oval piece of pastry that is just larger all round than the dish.
15. Brush a little water over the pastry rim and top with the pastry lid.
16. 6 Press together to seal, trim off the excess pastry, knock up the edges and flute.
17. Brush some beaten egg over the lid and use a sharp knife to make a hole in the centre.
18. Cook in the oven for 20 min, till the pastry is risen and golden.
19. Remove and cold the pie for 10 min before eating.

carrots, onions, leeks, potatoes, white wine, mussels, lrg eels, vegetable oil, stock, pastry, egg

Taken from cookeatshare.com/recipes/baked-river-test-eel-pie-75532 (may not work)