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Baked Smoked Eel Pie: A Taste of the Coast

The first time I tasted smoked eel was at a small pub nestled on the Suffolk coast. The salty air, the cries of gulls overhead, and the earthy, rich flavor of the eel all combined to create a memory I’ve cherished for years. It wasn’t just the taste; it was the atmosphere, the sense of place, that made it so special. This Baked Smoked Eel Pie attempts to recapture that feeling, bringing together the smoky depth of the eel with the comforting warmth of a homemade pie.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Yield: 1 pie
Dietary Type: Pescatarian

Ingredients

2 large carrots, peeled
2 large onions
2 large leeks, trimmed and well rinsed
2 large potatoes, peeled
1 lb mussels, cleaned
2 ounces white wine
2 large smoked eels, skinned, boned and heads removed (2 pounds total)
3 tablespoons vegetable oil
Salt
Freshly ground pepper
10 ounces fish stock
2 ounces unsalted butter, cubed
1 large sheet premade puff pastry
1 medium egg, beaten

Equipment Needed

Steamer
Large pan with lid
Frying pan
9 1/2 inch square pie dish (approximately 1 1/2 inches deep)
Sharp knife
Pastry brush

Instructions

Preheat your oven to 400 degrees F (200 degrees C).
Prepare the vegetables: Cut the carrots, onions, leeks, and potatoes into 1-inch pieces.
Steam the vegetables: Separately steam each vegetable until tender. This ensures they cook evenly in the pie and retain their individual flavors. Don’t overcook them; they should still have a slight bite.
Prepare the mussels: Carefully check the mussels. Discard any that are open and do not close when tapped.
Steam the mussels: Heat the white wine in a large pan with a lid. Add the cleaned mussels, cover the pan, and cook over high heat for a few minutes until the mussels open. Discard any mussels that remain closed after cooking.
Remove mussel meat: Once cooled slightly, remove the mussel meat from the open shells and set aside.
Prepare the eel: Cut the smoked eels into 2-inch pieces.
Brown the eel: Heat the vegetable oil in a frying pan over medium-high heat. Add the eel pieces and cook quickly, browning them on all sides. This step enhances the smoky flavor of the eel.
Assemble the pie: Season the browned eel pieces well with salt and freshly ground pepper. Place them in the bottom of the 9 1/2 inch square pie dish.
Layer the vegetables: Scatter the steamed carrots, onions, leeks, and potatoes evenly over the eel. Season again with salt and pepper.
Add mussels and stock: Distribute the cooked mussels over the vegetables. Pour the fish stock over the filling, ensuring it comes about three-quarters of the way up the sides of the dish. Dot the top with the cubed unsalted butter. The butter adds richness and helps to create a delicious sauce as the pie bakes.
Prepare the pastry: Cut out a strip of puff pastry approximately 3/4 inch wide. Press this strip onto the rim of the pie dish to create a seal.
Cut the pastry lid: Cut out an oval piece of puff pastry that is slightly larger than the pie dish.
Seal the pie: Brush a little water over the pastry rim. Place the larger pastry oval on top to form the lid. Press the edges together to seal, then trim off any excess pastry.
Decorate the pie: Knock up the edges of the pie with the back of a knife or fork, creating a decorative fluted pattern.
Egg wash and vent: Brush the top of the pastry lid with the beaten egg. Use a sharp knife to make a hole in the center of the pie; this will allow steam to escape during baking and prevent the pastry from becoming soggy.
Bake the pie: Place the pie in the preheated oven and bake for approximately 20 minutes, or until the pastry has risen and is golden brown. Keep a close eye on it to prevent burning, especially if your oven runs hot.
Cool and serve: Remove the pie from the oven and allow it to cool for at least 10 minutes before serving. This allows the filling to settle slightly and makes it easier to cut.

Expert Tips & Tricks

Don’t overcrowd the frying pan when browning the eel. Work in batches to ensure each piece gets a good sear.
For an even richer flavor, consider using smoked fish stock in place of regular fish stock.
If the pastry is browning too quickly, tent the pie with foil during the last few minutes of baking.
Make-ahead option: The filling can be prepared a day in advance. Store it in the refrigerator and assemble the pie just before baking.
To avoid a soggy bottom, you can blind bake the base of the pie dish for 10 minutes before adding the filling. This helps to create a crispier crust.

Serving & Storage Suggestions

Serve the Baked Smoked Eel Pie warm, straight from the oven. It pairs beautifully with a crisp green salad or steamed seasonal vegetables. A dollop of crème fraîche or a squeeze of lemon can also enhance the flavors.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover the pie with foil and bake in a preheated oven at 350 degrees F (175 degrees C) until heated through. You can also reheat individual portions in the microwave, but the pastry may lose some of its crispness. The pie is not ideally suited for freezing as this can affect the texture of the pastry and filling.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	410 kcal	21%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	90mg	30%
Sodium	400mg	17%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	6g	–
Protein	20g	40%

Variations & Substitutions

Gluten-free: Use a gluten-free puff pastry for a gluten-free version of this pie.
Vegetarian option: Replace the smoked eel with smoked tofu or other smoked vegetables for a vegetarian alternative.
Seafood medley: Add other types of seafood to the filling, such as shrimp, scallops, or cod.
Herb infusion: Infuse the fish stock with fresh herbs like thyme or bay leaf for added flavor.
Spicy kick: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use frozen mussels for this recipe?
A: Yes, you can use frozen mussels. Just ensure they are fully thawed before adding them to the pie.

Q: What if I can’t find smoked eel?
A: If smoked eel is unavailable, you can substitute it with smoked mackerel or smoked haddock. The flavor profile will be slightly different, but still delicious.

Q: Can I use a different type of pastry?
A: While puff pastry provides the best flaky texture, you can also use shortcrust pastry or even filo pastry. Adjust the baking time accordingly.

Q: How do I prevent the bottom of the pie from being soggy?
A: Blind baking the base of the pie dish for 10 minutes before adding the filling helps to create a crispier crust and prevents sogginess.

Q: Can I add other vegetables to the pie?
A: Absolutely! Feel free to add other vegetables such as mushrooms, peas, or asparagus to the filling. Just be sure to steam them until tender before adding them to the pie.

Final Thoughts

This Baked Smoked Eel Pie is more than just a recipe; it’s a taste of the coast, a comforting dish that evokes memories of salty air and seaside pubs. Don’t be intimidated by the ingredients or the steps – this pie is surprisingly easy to make, and the results are well worth the effort. I encourage you to try it, to experiment with variations, and to share your own experiences. And if you happen to be enjoying it by the sea, even better!

Baked Smoked Eel Pie Recipe