INGREDIENTS

INSTRUCTIONS

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.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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