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
- In large bowl, combine crust flower sugar and salt, rub chilled fats in until 1/3 is pea-sized and rest has disappeared.
- Add water until dough forms rough ball, add more, 1 tbs at time if needed.
- Turn dough onto lightly floured surface, and disk.
- Wrap in plastic, and fridge for 30 minutes to 3 days.
- Remove dough 10 minutes before rolling, and place on baking sheet and fridge 30 mins before use.
- Heat oven to 425, and melt butter.
- Cook the mirepoix in he butter until soft
- Add the herbs, salt, and pepper.
- Add a cup of the stock, and bring to simmer, before covering, and cooking 10 minutes.
- In medium bowl whisk cream, remaining stock, and filling flour, until smooth
- Slowly add to simmering veggies, and cook until it thickens
- Turn off heat add eel, and allow to cool.
- Transfer mix into 2 1/2 quart baking dish, and top with crust, cutting 4-5 steam vents.
- Place on baking sheet, and bake 20 minutes
- Reduce heat to 350 for 35-45 more minutes, or until pie bubbles, and crust is Golden, brown, and delicious
- Cool 30 min before slicing
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TLoZM - 22 Apr 2014
This topic: GuthrieFamily
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Topic revision: r2 - 2014-04-23 - TLoZM