Baked River Test Eel Pie Recipe

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Servings: 1


  • 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. Drain.
  3. 2 Check the mussels and throw away any that are open and don't close when tapped on the worksurface. Heat the wine in a pan, add in the mussels and cover with a lid. Cook over a high heat for a few min till the mussels have opened.
  4. 3 Throw away any mussels that are still closed. Remove the mussel meat from the open shells. Cut the eels into 5cm pcs. Heat the oil in a frying pan, add in the eels and cook quickly to brown all over. Season well and place in the bottom of an oval pie dish.
  5. 4 Scatter the vegetables over the eels and season, then add in 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.
  6. 5 Cut out an oval piece of pastry that is just larger all round than the dish. Brush a little water over the pastry rim and top with the pastry lid.
  7. 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 min, till the pastry is risen and golden. Remove and cold the pie for 10 min before eating.


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