INGREDIENTS

INSTRUCTIONS

~---------------------PIE---------------------------  :        
Parsley  :          Garlic oil
~--------------------MASH--------------------------  :          Butter
or garlic oil  ~--------------------SAUCE--------------------------  :
Potato water  :          Parsley  Heat a little of the garlic oil in a
pan. Finely chop the vegetables  and stir fry in the oil. Dice three
quarters of the beef fillet,  slice the remainder into thin strips and
reserve.  Add the diced meat to the vegetables, add thyme and a little
of the  parsley, pour in the beef stock and reduce. Fry the remaining
strips  of beef in a little garlic oil.  Boil the potatoes in lightly
salted water. When soft, drain and  reserve the water. Mash potatoes by
hand or with a mixer, adding  butter to taste. Caramelise a thinly
sliced onion in butter and stir  into the mashed potato.  Line each
individual pie tin with a sheet of puff pastry and  partially fill with
the vegetable and meat mixture. Add a couple of  the beef strips and an
oyster, then another layer of the pie filling.  Brush the rim of the
pie with egg and add a sheet of puff pastry for  the lid. Trim the
edges and decorate, brush the top lightly with egg.  Cook the pies in a
very hot oven for about 10 minutes.  Stir the eel jelly into the potato
water, add remaining parsley, heat  and reduce. Serve the pies, with
mash, top with a jellied eel and a  serving of the sauce.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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