eel pie island pie



  • A pie of skinned and boned eel pieces brought to the boil in water with nutmeg, sherry, chopped parsley and sweated chopped onions and immediately removed. The eel pieces are placed in a pie dish with some coarsely chopped hard-boiled eggs. The cooking liquor is thickened with beurre manié, seasoned and acidulated with lemon juice, then poured over the eel. The top covered with puff pastry, egg-washed, and the whole is baked at 220°C for 15 minutes then at 190°C for a further 30 minutes.