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Eel Pie HT CD MC 100mins Serve 4 Hot Cold Seafood Fish Herbs Main course
Ingredients: 675g/1˝lb Eels Salt and Pepper 1 teasp Fresh Parsley, chopped ˝ teasp of dried Mixed Herbs A squeeze of Lemon Juice 1 hard-boiled Egg, sliced A little Fish Stock 450g/1lb Puff pastry Beaten egg to glaze
Instructions
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.
3. 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.
4. Brush the pastry with a little beaten egg then bake for 15 minutes.
5. 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.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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