Braised Mikmaw Eel Pie Recipes

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.

Steps:

• Wash eels thoroughly. Cut a lengthwise slit down the side of each eel, about 1/8-inch deep. Slice into 3-inch pieces.
• IN a medium saucepan, bring water to a boil. Add eel and boil for about 10 minutes. Drain and remove the spine from each of the eel segments.
• Place fish into a 9-inch cast iron frying pan or ovenproof dish. Add water to just cover the fish. Bake at 400F for about 30 minutes, until the water has run dry and the eels are browned on both sides. You will hear a sizzling sound - in Mi'Kmaw niwetesinkik. Remove from oven and set aside.
• In a large bowl, combine flour, cornmeal, baking powder and salt. Cut in lard, using a pastry cutter, or mix with your hands until mixture resembles coarse crumbs. With a fork, stir in milk, a little at a time.
• Transfer dough to a lightly floured surface and knead gently. Spread out; knead with the palms of your hands or use a rolling pin until it is about 1/2-inch thick.
• Add water to the eel pan, to about half the depth of the fish. Lay the pastry over the eel; the dough should fit within the oven proof pan without falling out over the edges. Cut 2 vent holes in the center of the pastry and dab milk on the surface.
• Bake at 400F for 35-40 minutes, or until crust browns. Watch that the water does not dry up,. If you hear a sizzling sound, add a little bit of water, no more than 1/4 cup at a time (this will probably just happen once).

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.