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
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.
Yields
1 servings