Eel Pie HT
Hot Cold Seafood Fish
Herbs Main course
1 teasp Fresh
˝ teasp of
dried Mixed Herbs
A squeeze of
A little Fish
egg to glaze
1. Preheat the
oven to 220C, 425F, Gas mark 7.
2. Clean the
eels, removing the head, tail and skin, and cut the fish into small pieces. Put the eels into a pie dish with the
seasoning, herbs, lemon juice and egg. Add a
little fish stock.
On a floured
surface, roll out the pastry and use some of it to line the top lip of the pie
dish. Brush with beaten egg and then use the remaining rolled out pastry to top
the pie, making sure that the lid is firmly secured to the pastry on the lip of
the dish. Trim away any excess
pastry and flute the edges with your fingers or decorate with the back of a fork.
Brush the pastry with a little beaten egg then bake for 15 minutes.
Cover the pie with greaseproof
paper, reduce the temperature to 180C, 350F, Gas mark 4 and continue
to bake for about 1 hour until the fish is cooked. Fill up the pie with fish stock and serve it either hot or cold.
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