Littlefinger's Lamprey Pie

Ingredients Crust

• 1 1/4 cups AP flour
• 2 Tbs sugar
• 1/2 Tbs salt
• 6 Tbsp butter, cubed and chilled
• 2 Tbsp lard or veggie shortening, chilled
• 2-4 Tbsp ice water

Ingredients Filling

• 2 Tbsp butter
• 1 large onion, diced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 1 bay leaf
• 1Tsp fresh thym3
• 1/2 Tsp salt
• 1/2 Tsp cracked blackpepper
• 3 c eel or fish stock, divided
• 1/2 c AP flour
• 1/2 c heavy cream
• 1 pound eel, washed, heads and tails removed, and cut into 2-inch pieces

Preparation

1. In large bowl, combine crust flower sugar and salt, rub chilled fats in until 1/3 is pea-sized and rest has disappeared.
2. Add water until dough forms rough ball, add more, 1 tbs at time if needed.
3. Turn dough onto lightly floured surface, and disk.
4. Wrap in plastic, and fridge for 30 minutes to 3 days.
5. Remove dough 10 minutes before rolling, and place on baking sheet and fridge 30 mins before use.
6. Heat oven to 425, and melt butter.
7. Cook the mirepoix in he butter until soft
8. Add the herbs, salt, and pepper.
9. Add a cup of the stock, and bring to simmer, before covering, and cooking 10 minutes.
10. In medium bowl whisk cream, remaining stock, and filling flour, until smooth
11. Slowly add to simmering veggies, and cook until it thickens
12. Turn off heat add eel, and allow to cool.
13. Transfer mix into 2 1/2 quart baking dish, and top with crust, cutting 4-5 steam vents.
14. Place on baking sheet, and bake 20 minutes
15. Reduce heat to 350 for 35-45 more minutes, or until pie bubbles, and crust is Golden, brown, and delicious
16. Cool 30 min before slicing

-- TLoZM - 22 Apr 2014