Braised Mikmaw Eel Pie Recipes

BAKED SMOKED EEL PIE

Steps:

• Preheat oven to 400 degrees.
• Cut the vegetables into 1 inch pieces and separately steam until tender.
• Check mussels and discard bad ones.
• Heat wine in a pan, add the mussels and cover.
• Cook over high heat for a few minutes until mussels open, discarding any that are still closed.
• Remove the mussel meat from the open shells.
• Cut the eels into 2 inch pieces.
• Heat oil in a frying pan, add the eel pieces, and cook quickly to brown all over.
• Season well and place in the bottom of a 9 1/2 inch square pie dish, about 1 1/2 inch deep.
• Scatter the vegetables over the eels and season, then add mussels.
• Pour over the fish stock and dot with butter.
• Cut out a strip of pastry about 3/4 inch wide and press on to the rim of the pie dish.
• Then cut out an oval piece of pastry, which is just larger all around than the dish.
• Brush a little water over the pastry rim and top with the pastry lid.
• Press together to seal, then trim off excess pastry, knock up the edges and flute.
• Brush a little beaten egg over the lid and use a sharp knife to make a hole in the center.
• Bake the pie for about 20 minutes, or until the pastry has risen and is golden brown.
• Remove from the oven and allow the pie to cool for 10 minutes before eating.

BRAISED BEEF & ROASTED GARLIC PIE

Steps:

• Heat oven to 140C/fan 120C/gas 1. Cut the base of the garlic bulb so that the cloves are just showing, then wrap lightly in foil. Bake for 1 hr until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl - you should have about 2 tbsp. Cover and set aside.
• Heat 1 tbsp oil in a shallow casserole or heavy-based pan with a lid. Cook the beef in batches over a medium heat for 3-4 mins until evenly browned, then tip on to a plate. Using the rest of the oil, repeat until all of the beef has browned. Add the onion and thyme to the pan then cook for about 5 mins until softened. Stir in the mustard and cook for 1 min. Pour the red wine into the pan and cook for a few mins until well reduced and syrupy.
• Return the beef to the pan, add the carrot, then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently with the lid on for 1½ hrs or until the beef is tender and the sauce has slightly reduced and thickened. Spoon into a 2 litre/3½ pint pie dish and leave to cool completely.
• Increase oven temperature to 180C/fan 160C/gas 4. Simmer the potatoes in a pan of boiling salted water, for 15-20 mins or until tender. Drain, then mash with the reserved garlic, butter, milk and parsley. Season to taste, then carefully spread over the beef to cover completely and fl uff up with a fork. Bake for 25- 30 mins until heated through and lightly golden. Serve the pie straight away.
• To prepare ahead, assemble the pie and freeze for up to a month, or refrigerate for up to 2 days.

SPICED BRAISED BEEF PIE

Steps:

• Heat half the oil in a heavy-based flameproof casserole pan on a medium heat. Fry the meat in batches until browned, then remove from the pan and set aside.
• Turn down the heat, add the remaining oil to the pan and cook the onion, garlic and ginger for a few mins until starting to soften. Crush the Sichuan peppercorns using a pestle and mortar, then add the flour and mix well. Add the spiced flour to the onion, mix well until all the onion is coated, then return the meat to the pan along with the tomato purée, carrots, star anise and cinnamon. Give everything a good stir, scraping up any bits from the bottom of the pan. Cook for 1 min.
• Add the soy sauce, chillies and 400ml water. Bring up to a simmer and cook very slowly - the sauce should be bubbling gently but not boiling - for 1½ hrs until the meat is really tender. Leave to cool.
• Heat oven to 190C/170C fan/gas 5. Once cool, spoon the filling into a 2-litre pie dish, removing the cinnamon stick, chillies and star anise. Roll out the puff pastry on a floured surface until it is about 2cm larger than the dish. Put a pie funnel in the middle of the pie (it will stop the pastry sinking and becoming soggy).
• Brush the edges of the dish with a little of the egg to help the pastry seal. Lay the pastry over the top, pressing down well. Pierce centre and trim off the excess pastry with a sharp knife. Brush liberally with egg and bake for 30-35 mins.